Name: Spring onion and prawn empanadas
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 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

Seafood

4 servings

417 cal/serving

Instructions

Step 1

Rub butter into flour, add egg white, half the yolk and vinegar with cold water, knead until smooth and rest dough for 30 minutes

ButterPlain FlourEggWhite Wine Vinegar

Step 2

Preheat oven to 350°F.

Step 3

Trim green ends and finely slice spring onions

Spring Onions

Step 4

Heat oil in a pan and fry spring onions gently until soft but not browned, add chilli and garlic, then add prawns and cook until opaque

Olive OilSpring OnionsRed ChilliGarlicPrawns

Step 5

Scoop out prawns, bubble the pan juices until thickened, then return the prawns to the pan

Prawns

Step 6

Divide rested dough into eight balls and roll into thin circles on a floured surface

Step 7

Spoon filling onto one half of each circle, sprinkle feta over the filling and fold the other half over

Feta

Step 8

Trim edges, fold and crimp to seal and place empanadas on an oiled baking sheet

Olive Oil

Step 9

Mix leftover egg yolk with a splash of water and brush tops of the empanadas

Egg

Step 10

Bake until golden and slightly crisp around the edges, about 30 minutes