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

   Weigh and prepare all ingredients for Spring onion and prawn empanadas: 30 g Spring Onions, 1 g Olive Oil, 15 g Red Chilli, 5 g Garlic, 350 g Prawns, 75 g Feta, 15 g Butter, 250 g Plain Flour, 55 g Egg, 2.5 ml White Wine Vinegar. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Red Chilli with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   Cook fish or prawns until opaque; aim for 63°C at the thickest point.

5. 05

   Divide Spring onion and prawn empanadas into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.