Spring onion and prawn empanadas

What you need

Ingredients

Measured for 4 servings.

• 30 gSpring Onions
• 1 gOlive Oil
• 15 gRed Chilli
• 5 gGarlic
• 350 gPrawns
• 75 gFeta
• 15 gButter
• 250 gPlain Flour
• 55 gEgg
• 2.5 mlWhite Wine Vinegar

Make it

Method

1. 01

   Rub 15 g cold butter into 250 g plain flour. Separate the measured 55 g egg; mix the white and about half the yolk into the flour with 2.5 ml white-wine vinegar and enough cold water, added a spoonful at a time, to make a soft dough. Reserve the remaining yolk for glazing. Wrap and rest the dough for 30 minutes.

2. 02

   Finely slice 30 g spring onions and soften in the measured 1 g olive oil in a small nonstick pan. Add 15 g red chilli and 5 g garlic for 30 seconds, then 350 g chopped peeled prawns. Cook only until the prawns become opaque and reach 63°C; cool completely, then crumble in 75 g feta.

3. 03

   Heat the oven to 180°C (160°C fan). Roll the rested dough thinly and cut equal circles. Put a modest spoonful of cold filling on each, moisten the edges with water, fold over and crimp firmly; overfilling will split the seals.

4. 04

   Brush with the reserved egg yolk and bake on a lined tray for about 25–30 minutes until golden and crisp at the edges. Check that the filling is hot throughout, rest briefly and divide the batch into two substantial portions.