Happy Veggie Empanadas

Empanadas filling

• 30 g olive oil
• 250 g onion cut in halves
• 1 garlic clove
• 1 tsp fine sea salt
• 100 g cherry tomatoes halved
• 100 g red pepper cut in pieces
• 50 g green olives, pitted halved
• 100 g carrot cut in pieces
• 1 - 2 pinch ground black pepper

Empanadas dough

• 400 g plain flour
• 1 tsp fine sea salt
• 120 g unsalted butter in pieces
• 1 medium egg
• 110 g water plus extra for wetting
• 1 tsp white vinegar (optional)
• egg yolk for brushing