Spring onion and prawn empanadas

Name: Spring onion and prawn empanadas
Prep time: 55 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 bunch green onions; Dash olive oil; 1 red chile; 1 clove garlic; 12 oz shrimps; 2 ⅔ oz feta; ½ oz butter; 9 oz all-purpose flour; 1 egg; ½ tsp white wine vinegar

A weekend Portuguese dinner made with seafood. Ready in about 1 hour 25 minutes. Difficulty: more effort.

55 minPrep (about)
30 minCook (about)
1 hr 25 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 14 people +

Changed from 4 to 14 people · Back to 4

Main ingredient

2.7 lb shrimps Shopping tip: Shrimp (UK: prawns). Raw or frozen works.

Fresh & other

4 bunches green onions Shopping tip: Green onions (scallions).
4 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
4 cloves garlic
9 oz feta
1 ¾ oz butter
1.9 lb all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
4 eggs

Sauces & oils

Dash olive oil
1 ¾ tsp white wine vinegar

How to make it

Steps in our own plain words.

To make the dough, rub the butter in the flour.
Add the egg white and enough cold water, a pinch of salt, vinegar and half the yolk to make a soft dough.
Knead on a floured surface until smooth.
Wrap and rest for 30 minutes.
Turn the oven on to 350°F (325°F for a fan oven).
Trim your green ends of the spring onions.
Finely slice the rest.
Heat a little oil in a pan.
Fry them until soft but not browned.
Add the chilli and garlic.
Stir.
Add the prawns.
Cook until they are opaque.
Season well.
Scoop out your prawns and bubble the juices till they thicken.
Add back the prawns.
Divide the empanada dough into eight balls.
Roll out to thin circles on floured surface.
Put some filling on one half of your dough.
Sprinkle the feta on top.
Fold the other half over.
Trim the edge.
Fold plus crimp your dough together so your empanada is tightly sealed.
Put it on an oiled sheet pan either.
Do it on its side or sitting.
Do it on its un-crimped edge like cornish pasty.
Repeat with the remaining dough and mixture.
Mix your leftover egg yolk using a splash of water plus brush the top of the empanadas.
Bake for 30 minutes till golden and slightly crisp around the edges.