Remove the meat from the sausages and discard skins.
Fry the onion and garlic in oil for 5 minutes then add sausagemeat and brown.
Stir in the carrot, tomato purée, cumin, cocoa, and chilli and cook for 4 minutes.
Add stock, boil, then simmer for 25 minutes before cooling.
Pulse flour, turmeric, chilli flakes, butter, and salt in a food processor.
Add milk and egg yolk and pulse until a dough forms.
Knead the dough briefly, wrap in film, and chill for one hour.
Preheat the oven to 200°C.
Roll out pastry and cut twelve 10cm circles.
Place a spoonful of filling on each circle and beat the remaining egg.
Brush edges with beaten egg, fold over, and seal while removing air.
Crimp the sealed edges with a fork.
Bake on a tray for 10 minutes until golden.
Serve warm with sweet chilli dipping sauce.