Spring onion and prawn empanadas
Savory Portuguese-style empanadas filled with tender prawns, fragrant spring onions and feta, baked until golden and crisp — a bright, satisfying seafood snack or meal.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 1 bunch spring onions
- dash olive oil
- 1 red chilli
- 1 clove garlic
- 350 g prawns
- 75 g feta
- 15 g butter
- 250 g plain flour
- 1 pcs (separated) egg
- 0.5 tsp white wine vinegar
Directions
- Rub the butter into the flour then add the egg white and half the yolk, vinegar, a pinch of salt and enough cold water to make a soft dough; knead on a floured surface until smooth, wrap and rest for 30 minutes.
- Heat oven to 180C (fan 160C/gas 4). Trim green ends of spring onions and finely slice the rest. Heat a little olive oil in a pan and fry until soft but not browned. Add sliced chilli and garlic, stir then add prawns and cook until opaque; season well. Scoop out prawns and bubble juices until thickened, then return prawns to pan.
- Divide dough into eight balls and roll out to thin circles on a floured surface. Place filling on one half of each circle, sprinkle feta on top, fold other half over, trim and crimp edges to seal. Place empanadas on an oiled baking sheet.
- Mix leftover egg yolk with a splash of water and brush over empanadas. Bake for 30 minutes or until golden and slightly crisp around the edges.