Spring onion and prawn empanadas

Name: Spring onion and prawn empanadas
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 bunch Spring Onions; 1 Dash Olive Oil; 1 finely sliced Red Chilli; 1 clove Garlic; 350 g Prawns; 75 g Feta; 15 g Butter; 250 g Plain Flour; 1 Seperated Egg; ½ tsp White Wine Vinegar

70 min · Serves 4 · By TheMealDB Import

High Protein
Portuguese
Seafood
Dinner

Portuguese, Seafood

Adapted from olivemagazine.com

Ingredients

For 4 servings

1 bunchSpring Onions
1 DashOlive Oil
1 finely slicedRed Chilli
1 cloveGarlic
350 gPrawns
75 gFeta
15 gButter
250 gPlain Flour
1 SeperatedEgg
½ tspWhite Wine Vinegar

Method

Prep 20 min · Cook 50 min

1To 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.
2Heat 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.
3Divide 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.
4Bake for 30 minutes or until golden and slightly crisp around the edges.