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