Kids Veggie Empanadas

Empanada Filling

• 1 oz extra virgin olive oil
• 8 oz yellow onions, halved
• 1 garlic clove
• ½ tsp salt, to taste
• 3 ½ oz cherry tomatoes, halved
• 3 ½ oz red bell pepper, in pieces
• 2 oz pitted green olives, halved
  or 2 oz pitted black olives, halved
• 3 ½ oz carrots, in pieces (1 in.)
• 1 - 2 pinches ground black pepper

Empanada Dough

• 14 oz all-purpose flour, plus extra to dust
• 1 tsp salt
• 4 oz unsalted butter chilled, in pieces
• 1 large egg
• 4 oz cold water, plus extra to seal edges
• 1 tsp vinegar (optional)
• egg yolk, whisked, to brush