Ingredients
- Spring Onions (1 bunch)
- Olive Oil (1 dash)
- Red Chilli (1 finely sliced)
- Garlic (1 clove)
- Prawns (350 g)
- Feta (75 g)
- Butter (15 g)
- Plain Flour (250 g)
- Egg (1 separated)
- White Wine Vinegar (1/2 tsp)
Instructions
Steps
- To prepare the dough, mix butter into plain flour until crumbly. Then, combine the egg white, half of the egg yolk (reserve the rest), white wine vinegar, a pinch of salt, and enough cold water to form a soft dough. Knead on a floured surface until smooth, then wrap and let it rest for 30 minutes.
- Preheat the oven to 180°C (fan 160°C, gas mark 4). Trim the green parts of the spring onions and finely chop the remaining parts. In a pan, heat a dash of olive oil and sauté the spring onions gently until softened. Add the red chilli and garlic, then toss in the prawns and cook until they turn opaque. Season the mixture well. Remove the prawns and reduce the pan juices until thick, then return the prawns to the pan.
- Divide the empanada dough into eight pieces and roll each into thin circles on a floured surface. Place some filling on one half of each circle, sprinkle with feta, and fold the dough over. Trim the edges and crimp them tightly to seal the empanadas. Arrange them on an oiled baking sheet, either on their sides or resting on their crimped edge like a Cornish pasty. Use the reserved egg yolk mixed with a bit of water to brush the tops of the empanadas.
- Bake for about 30 minutes or until they are golden and slightly crisp around the edges.