Spring Onion and Prawn Empanadas
Golden, flaky empanadas filled with juicy prawns, soft spring onions, a hint of chilli, and crumbled feta. Perfect as a party snack or light meal straight from the oven.
Ingredients
-
Plain Flour⚖ 250 g 💧 416.7 ml 🥛 1¾ cup
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Prawns⚖ 350 g 🍤 50 pcs
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Feta⚖ 75 g 💧 75 ml 🥄 5⅛ tbsp
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Butter⚖ 15 g 1⅛ pcs
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Egg⚖ 50 g 🥚 1 pcs
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Olive Oil⚖ 5 g 💧 5.4 ml 🥄 1⅛ tsp
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Red Chilli⚖ 45 g 🌶️ 1 pcs
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Garlic⚖ 5 g 🧄 1 pcs
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Spring Onions⚖ 15 g 🧅 1 pcs
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White Wine Vinegar⚖ 15 g 💧 15 ml 🥄 1 tbsp
Total nutrition
1648 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the dough, rub 15g of butter into 250g of plain flour until the mixture resembles breadcrumbs. Add the egg white and half the yolk (reserve the rest), ½ tsp of white wine vinegar, a pinch of salt, and enough cold water to bring it together into a soft dough. Knead on a lightly floured surface until smooth, then wrap and rest for 30 minutes.
- Heat the oven to 180°C / fan 160°C / gas mark 4. Trim the green ends of the spring onions and finely slice the rest. Heat a dash of olive oil in a pan over a medium-low heat and fry the spring onions gently until soft but not browned. Add the finely sliced red chilli and garlic clove, stir for a minute, then add 350g of prawns and cook until they turn opaque. Season well. Scoop out the prawns and bubble the remaining juices until thickened, then return the prawns to the pan and stir to combine.
- Divide the dough into eight equal balls and roll each out into a thin circle on a floured surface. Spoon some of the prawn filling onto one half of each circle, crumble a little feta on top, then fold the other half of the dough over to enclose the filling. Trim the edge neatly, then fold and crimp firmly so each empanada is tightly sealed. Place on a lightly oiled baking sheet, either on their side or standing on the un-crimped edge like a Cornish pasty. Mix the reserved egg yolk with a small splash of water and brush over the tops of the empanadas.
- Bake for 30 minutes, or until golden and slightly crisp around the edges. Serve warm.
Source:
TheMealDB
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