Spring Onion And Prawn Empanadas

Womenscorner Desk
October 28, 2020

Ingredients :

- spring onions 1 bunch

- olive oil

- red chilli 1, finely diced

- garlic 1 clove, crushed

- raw peeled prawns 350g, roughly chopped

- feta 75g, crumbled

Empanada Dough :

- butter 15g, cold and cut into cubes

- plain flour 250g

- egg 1, separated

- white wine vinegar ½ tsp

Read More : Thai waterfall beef salad

Method : To make the dough, rub the butter into the flour then add the albumen and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to form a soft dough. Knead on a floured surface until smooth then wrap and rest for half-hour. Heat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions then finely slice the remainder . Heat a touch oil during a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir then add the prawns and cook until they're opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns.

Divide the empanada dough into eight balls and roll bent thin circles on a floured surface. Put some filling on one half the dough, sprinkle the feta on top and fold the opposite half over. Trim the sting then fold and crimp the dough together therefore the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge sort of a Cornish pasty . Repeat with the remaining dough and mixture. Mix the leftover ingredient with a splash of water and brush the highest of the empanadas. Bake for half-hour or until golden and slightly crisp round the edges.