Rosemary-infused strawberry empanadas

Hull and roughly chop the strawberries. Put in a pan with the honey and rosemary, mix and bring to a low boil. Boil gently for around 30 minutes until it thickens slightly. Remove from the heat and set aside to cool to around room temperature.

While the filling is cooking, make the dough. Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.

Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min (less is fine).

Meanwhile preheat oven to 200C.

Roll out the dough on a floured surface until about as thin as you are comfortable with (around 2-3mm) and cut out circles - about 10cm diameter.

Put a spoonful of the strawberry filling in the middle of each circle of dough leaving around 2cm around the outside. Press in two or three chocolate chips in each if using. Brush the outside of the circle with egg wash.

Carefully pull together the sides of the pastry and stick the edges together - this is easiest by bringing together at the middle then working to one side before then working back along the whole edge. If you like, crimp the edge as you go by gently pulling the underneath side over the edge and tucking in. Alternatively press the edges together with the tip of a fork.

Lightly oil a baking sheet or line with parchment and transfer the empanadas to the tray. Brush the tops of the empanadas with the egg wash then bake for approx 15min until the empanadas are starting to brown.