Spring onion and prawn empanadas
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…
- Prep
- 21 min
- Cook
- 49 min
- Total
- 1 hr 10 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
To make the dough, rub the
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
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
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
Bake for 30 minutes or until golden and slightly crisp around the edges.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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