Caramelised Onion, Ham & Cheese Empanadas

Peel and thinly slice the onions and garlic. If you have a mandoline, now is the time to use it. If not, a sharp knife will do the job nicely. Strip the leaves off the thyme stalks.

Place a medium saucepan over medium heat with 3 tbsps of olive oil. Once hot, add the onions, garlic and thyme leaves along with a good pinch of salt. Cook the onions, stirring occasionally, until they have softened and lost a lot of liquid. After about 25-30 mins they should be golden and very soft. Add a splash of the water if the onions are catching on the bottom of the pan.

Meanwhile, chop the ham into 1cm pieces and grate the cheddar. Unroll the puff , Grab yourself either a cookie cutter, bowl, or empty round container with a diameter of about 12cm. Cut the pastry into 12cm discs.

Once the onions have caramelised, transfer them into a bowl and let cool down a little. Then, add the ham, cheddar and mozzarella cheese. Season with a generous crack of black pepper.

Add 2 tbsp of ham and cheese mixture into the centre of the puff pastry circle, fold the pastry in half to form a semicircle and seal the edges well. Place the empanadas onto a lined baking sheet in the fridge for 30 mins.

Preheat the oven to 200°C.

Halve the tomatoes and add onto a baking tray with a drizzle of olive oil. Season with salt and pepper, roast until softened, 10-15 mins. Meanwhile, finely chop the parsley and coriander. Trim the chilli and finely slice.

Add the tomatoes into a medium bowl. Mash until they break apart and form a chunky salsa consistency. Add the chilli, herbs, vinegar and 45ml of olive oil. Season with salt and pepper. Cover and place in the fridge to cool down.

Crack the egg into a small bowl and whisk together. Brush the empanadas with egg wash and bake for 25-30 mins, until golden brown and flakey. Serve with the herby salsa.