Heat oil in a pan and fry onion, garlic, and carrot until soft.
Add beef mince and fry for 4 minutes until golden-brown.
Stir in tomato purée, cumin, and chilli powder and cook for 4 minutes.
Add potatoes and beer, then simmer for 25 minutes until potatoes are tender.
Allow the filling mixture to cool completely.
Pulse flour, turmeric, chilli flakes, butter, and salt in a food processor to breadcrumbs.
Add milk and egg yolk, pulsing until a dough forms.
Knead dough on a floured surface, wrap, and chill for one hour.
Preheat the oven to 200°C.
Roll out pastry and cut twelve 10cm diameter circles.
Place a spoonful of filling into the center of each circle.
Brush edges with beaten egg, fold over, and seal while removing air.
Crimp the edges of the pastry with a fork.
Bake on a tray for 10 minutes until pastry is cooked and golden.
Serve empanadas on a plate with sweet chilli dipping sauce.