Spring onion & prawn empanadas — crisp golden pastry parcels filled with prawns, spring onion, chilli and feta. A delicious Portuguese-style snack, baked until crisp around the edges.
- 1 bunch Spring Onions
- Dash Olive Oil
- 1 finely sliced Red Chilli
- 1 clove Garlic
- 350g Prawns
- 75g Feta
- 15g Butter
- 250g Plain Flour
- 1 Seperated Egg
- 1/2 tsp White Wine Vinegar
Video
Preparation
- To make the dough, rub the butter into the flour, then add the egg white and half the yolk (keeping the rest), the vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth, 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 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, then add the prawns and cook until opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then return the prawns.
- Divide the dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half, sprinkle the feta on top, and fold the other half over. Trim the edge, then fold and crimp the dough so the empanada is tightly sealed. Place on an oiled baking sheet, either on its side or sitting on its un-crimped edge like a Cornish pasty, and repeat with the rest. Mix the leftover egg yolk with a splash of water and brush over the tops.
- Bake for 30 minutes, or until golden and slightly crisp around the edges.
