Heat 2 tbsp oil in a skillet.

When the oil is heated, add the onions and saute until they are softened.

Add the sausage meat and pepper flakes and cook making sure to break the sausage into pieces while stirring so that it isn’t one big clump of meat.

Once the sausage is cooked, taste and season with extra salt if necessary.

Add the cream, and stir to combine.

Remove the cooked sausage from the heat and let it cool down to room temperature.

Stir the cheese into the cooled down sausage filling. Set aside until ready to make empanadas.

Cut 3.5 inch circles from the rolled out dough.

Fill the middle of each circle with a little sausage filling.

Dab the edges of the empanada dough circle with water and fold over the pastry to seal in the filling.

Press down the edges to seal, and use a fork to crimp the edges.

Place the empanadas in one layer, on a baking tray.

Keep it covered with plastic wrap and keep it in the fridge until you are ready to fry, IF you will be frying these within 24 hours.

Heat remaining oil to deep fry the empanadas to 350°F / 180°C.

Fry the empanadas in the hot oil, 2 minutes per side, until the pastry turns a golden brown.

Drain excess oil by placing the fried empanadas on paper towels or newspaper.

Heat remaining oil to deep fry the empanadas to 350°F / 180°C.

Fry the frozen empanadas for about 4 minutes per side, until the pastry turns golden brown (maybe slightly darker).

Drain excess oil by placing the fried empanadas on paper towels or newspaper.

Enjoy while hot with dipping sauce!