To make the filling, heat the oil in a frying pan; cook onion, garlic and chilli on medium–high heat for 2–3 minutes, stirring, until softened and lightly browned. Add turkey mince; stir for a further 5 minutes. Part-cook the diced potatoes in a saucepan of boiling water for 5 minutes. Drain well.
Stir ground spices into turkey mixture; cook for 30 seconds. Add the sherry or wine; simmer for 2–3 minutes or until the liquid has almost evaporated.Stir in potato, carrot, raisins, almonds, coriander and tomato paste; season with salt and pepper. Remove from the heat.
Stir the water into the bread or pizza mix; knead for 2 minutes or until smooth. Cover and leave to rest for 5 minutes, then divide into 5 equal pieces. On a lightly floured work surface, roll out each piece to a 20cm round.
Spoon the filling into centre of rounds. Brush the edge of each round with beaten egg, then fold over into a half-moon shape. Press edges together and roll over to seal. Place on greased baking tray, cover with oiled cling wrap. Leave pastries in a warm place for 10–15 minutes or until slightly risen.
Preheat oven to 220 degrees C. Uncover the empanadas, glaze with the rest of the beaten egg and sprinkle with paprika. Bake for 10 minutes. Reduce temperature to 180 degrees C and bake for a further 15 minutes.