Make the dough. Whisk the egg, milk and a pinch of the in a bowl and set aside.

Use a food processor to add the flour, the rest of the salt and the butter and pulse till you've made breadcrumbs (you can also use your hands but it takes a bit longer!)

Slowly pour in the whisked egg, vinegar and water and pulse till it becomes one clump

Dump the dough on a clean, floured surface and roll in a ball and flatten into a disk shape. Try not to knead the dough

Wrap the dough disk and chill in the fridge for at least an hour

Make the filling. Using a large frying pan, heat the oil on a medium heat and add the onions and salt and cook until the onions are soft (should take about 6 mins)

In a large bowl, mix together the mince with the spices

Add the spiced meat to the onions and cook till the meat has browned

Take away from the heat and add the olives, spring onions and eggs

Heat the oven to 200c

Divide the dough in half and Place it on a floured surface

Roll the dough to about 1cm thickness and use a pint glass to cut as many circles as you can. Reuse the dough until it has all been used up.

Place a spoonful of the meat mixture in the middle of the circle and fold the dough over to make a half moon shape

Press the edges together with a fork (you might want to use some milk or water to make a seal)

Beat the egg and brush over the top of the empanadas

Place some baking paper on a baking tray and transfer as many empanadas that will fit on the tray (you may need to bake in batches)

Bake the empanadas in the oven for about 20 mins until they look golden.