In a large skillet over medium-high heat, cook sausage and onions for about 4 minutes. Add tomatoes, chili powder, cumin, coriander, salt, and pepper. Cook for an additional 5 minutes.

Add raisins, walnuts, and chipotle powder. Mix well and remove from heat. Add yoghurt and mix well.

Working with one sheet of puff pastry at a time, unfold pastry and cut out 3½-inch rounds with a cookie cutter. With a pastry brush, brush egg white around the outer edge of a round. Place one teaspoon of the sausage mixture in the center of the round, then fold in half. Using a fork, press the tines around the edge of the round to seal the empanada. Repeat with remaining rounds and filling.

Bake at 375ºF for about 18 to 20 minutes or until golden brown.

Makes about 50 empanadas.

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