Spring Onion & Prawn Empanadas

Name: Spring Onion & Prawn Empanadas
Total time: 60 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 bunch spring onions, finely sliced; 1 tbsp olive oil; 1 red chilli, finely sliced; 1 clove garlic, minced; 350g raw king prawns, roughly chopped; 75g feta, crumbled; 15g cold butter, cubed; 250g plain flour; 1 large egg, separated; 1/2 tsp white wine vinegar

Crisp golden homemade pastry parcels bursting with sizzling spiced king prawns and salty feta.

60 min serves 4 Medium Watch

Ingredients

1 bunch spring onions, finely sliced1 bunch

1 tbsp olive oil500ml

1 red chilli, finely sliced60g

1 clove garlic, minced3 pack

350g raw king prawns, roughly chopped350g

75g feta, crumbled200g

15g cold butter, cubed250g

250g plain flour1.5kg

1 large egg, separated6 pack

1/2 tsp white wine vinegar350ml

Method

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

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £6.50 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£18.23 est. · serves 4

Method

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.

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.

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.

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