To begin, sift the plain flour, sugar and salt into a mixing bowl. Add the cubed butter and rub gently between your fingertips until it forms coarse crumbs. Add the egg and cold water a little at a time, mixing until a soft dough forms. Do not overwork. Wrap in cling film and chill for 30 minutes. Move to preparing the filling.

Heat the cooking oil in a frying pan over medium heat. Add chopped onion and garlic, sautéing until fragrant. Stir in the minced pork or beef and cook until browned. Proceed to add vegetables.

Add the diced potato, carrot and peas. Season with soy sauce, fish sauce and black pepper. Cook until vegetables are tender and the liquid has mostly evaporated. Taste and adjust seasoning if needed. Transfer to a bowl and cool to room temperature before filling. Prepare the work surface for shaping.

Divide the chilled dough into 8 equal pieces. On a lightly floured surface, roll each piece into a circle about 12 cm in diameter. Keep the circles covered with a clean towel to prevent drying while you fill them.

Place a generous spoonful of cooled filling in the centre of each dough circle. Fold the dough over to form a half-moon shape and press the edges together. Crimp the edges with a fork or pleat them with your fingers for a traditional look. Prepare for baking.

Arrange the empanadas on a lined baking tray, leaving space between each one. Brush the tops lightly with beaten egg yolk to give them a golden finish. Preheat the oven to 190°C.

Place the tray in the oven and bake for 25 to 30 minutes until the pastry turns golden brown. Avoid overbaking as it can make the crust hard. Remove from the oven and allow to cool slightly. Move to the final step.

Serve the empanadas warm with a side of spicy vinegar dipping sauce or banana ketchup. They are excellent as a snack, part of a merienda spread or a packed picnic item. Presentation tip: Arrange on a wooden board for a rustic appeal.