Prawn Empanadas Recipe with Spring Onions

Spring onion and prawn empanadas

Name: Spring onion and prawn empanadas
Total time: 1 h
Yield: Makes 8
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; 15g butter cold and cut into cubes; 250g plain flour; 1 egg separated; ½ tsp white wine vinegar

Published: March 25, 2015 at 3:08 PM

Save recipe

Makes 8

A little effort

Total time: 1 hr

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Skip to ingredients

Alternatives

Complete the dish

Try these spring onion and prawn empanadas, then also check out our beef empanadas, Argentinian empanadas, Ecuadorian empanadas and Venezuelan arepas.

Want more pasty inspiration? Check out our recipe for a classic Cornish pasty and all our best pasty recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal190
fat4.9g
carbs23.7g
fibre1.6g
protein13g
salt0.7g

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.

Discover our best prawn recipes here...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue