Place the pie crust dough on a lightly floured surface and roll out to 5mm thick. Cut disks using a small plate or ring cutter then transfer to a tray, cover and refrigerate while the filling is prepared.

Place a medium saucepan on a medium heat and add the vegetable oil. Add the onion and sweat for 5 minutes until softened.

Next add the venison and brown in the saucepan. Once browned, stir in the oregano, cumin, chilli powder, green olives and raisins. Cook for 5 minutes then remove the pan from the heat and allow to cool.

Preheat an oven to 180ºC.

Remove the empanada disks from the fridge and fill each with two tablespoons of venison filling. Fold the dough in half and moisten the edges with water. Crimp the edges by pressing a fork into the seal of the dough.

Place the sealed venison empanada onto an oven tray and repeat for the remaining dough and filling. (At this stage you can freeze the empanada for an easy and healthy meal at a later date).

When all the empanada are filled and sealed, brush with a lightly beaten egg and cut a small hole to allow steam to escape.

Place the tray into the preheated oven and bake for 25 minutes until crisp and piping hot.

Serve warm with a chimichurri dipping sauce as a filling healthy meal.