Ingredients

• 225g/8oz sausages
• preferably venison
• 1 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• crushed
• 1 carrot
• diced
• 1 tbsp tomato purée
• ¾ tsp ground cumin
• 1 tsp cocoa powder
• 1 tsp chilli powder
• 100ml/3½fl oz beef or game stock
• salt and freshly ground black pepper
• 225g/8oz plain flour
• plus extra for dusting
• ½ tsp ground turmeric
• ½ tsp chilli flakes
• 75g/2¾oz chilled butter
• cut into cubes
• pinch salt
• 50ml/1¾oz milk
• 1 free-range egg
• plus 1 egg yolk
• sweet chilli sauce

Directions

• For the filling
• remove the meat from the sausages and discard the skins.
• Heat the oil in a frying pan and fry the onion and garlic for 4-5 minutes
• or until softened. Add the sausagemeat and fry for a further 4-5 minutes
• or until browned.
• Add the carrot
• tomato purée
• cumin
• cocoa powder and chilli and cook for a further 3-4 minutes.
• Add the stock
• bring the mixture to the boil
• reduce the heat and simmer for 25 minutes. Season
• to taste
• with salt and freshly ground black pepper and set aside to cool.
• Meanwhile
• for the pastry
• pulse the flour
• turmeric
• chilli flakes
• butter and salt in a food processor until the mixture resembles breadcrumbs.
• Add the milk and egg yolk and pulse until the mixtures comes together as a dough.
• Turn the dough out onto a lightly floured surface and knead for a few minutes
• then wrap in cling film and chill in the fridge for an hour.
• Preheat the oven to 200C/400F/Gas 6.
• Roll the pastry out onto a lightly floured work surface and cut out 12 circles of 10cm/4in diameter.
• Place a spoonful of the sausage filling into the centre of each pastry circle. Beat the egg in a bowl.
• Brush the edge of one half of each of the circles with some of the beaten egg
• then fold over the other side and seal - make sure you don't trap any air inside.
• Mark around the edges of the sealed pastry with the tines of a fork.
• Place the empanadas onto a baking tray and transfer to the oven to cook for 10 minutes
• or until the pastry is golden-brown and the filling is hot.
• To serve
• place the empanadas onto a large serving plate with the sweet chilli dipping sauce in a bowl in the centre.