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
  ou 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 (optionnel)
• egg yolk whisked, to brush