Olive Magazine
Prawn Empanadas Recipe with Spring Onions

Spring onion and prawn empanadas

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Makes 8

The spring onions for this should be a decent size – if they look a bit weedy use 1½ bunches. Empanadas are dough turnovers which originated in Portugal and are now also popular in many Latin American countries

Nutrition:
NutrientUnit
kcal190
fat4.9g
carbs23.7g
fibre1.6g
protein13g
salt0.7g
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Try these spring onion and prawn empanadas, then also check out our Argentinian empanadas, Ecuadorian empanadas and Venezuelan arepas.

Want more pasty inspiration? Check out our recipe for a classic Cornish pasty.

Ingredients

  • 1 bunch spring onions
  • olive oil
  • 1 red chilli, finely diced
  • 1 clove garlic, crushed
  • 350g raw peeled prawns, roughly chopped
  • 75g feta, crumbled

EMPANADA DOUGH

  • 15g butter, cold and cut into cubes
  • 250g plain flour
  • 1 egg, separated
  • ½ tsp white wine vinegar

Method

  • 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 floured surface until smooth and then wrap and rest for 30 minutes.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    Bake for 30 minutes or until golden and slightly crisp around the edges.

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