Spring onion and prawn empanadas

These delicious and flaky pastries are filled with a mixture of prawns, spring onions, and spices, and are a popular snack in South America. They're easy to make and are a great option for a quick and satisfying meal.

Spanish
Main

200

Calories

27 g

Carbs

6 g

Fat

10 g

Protein

Spring onion and prawn empanadas

Method

STEP 1

To make the dough, rub the butter into the flour and then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes.

STEP 2

Heat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns.

STEP 3

Divide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas.

STEP 4

Bake for 30 minutes or until golden and slightly crisp around the edges.

Ingredients

Spring Onions

Spring Onions

1 bunch

Olive Oil

Olive Oil

Dash

Prawns

Prawns

350g

Feta

Feta

75g

Butter

Butter

15g

Plain Flour

Plain Flour

250g

Egg

Egg

1 Seperated

White Wine Vinegar

White Wine Vinegar

1/2 tsp

Garlic Clove

Garlic Clove

1 clove

Red Chilli

Red Chilli

1 finely sliced

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