Spring onion and prawn empanadas

Method8 steps

1. 1

   Step 1: Separate the one egg, dividing its yolk into two equal portions. Keep one half yolk covered and refrigerated for the glaze. Rub all fifteen grams butter (15 g) into all two hundred and fifty grams measured dough flour (250 g). Add the entire egg white, only the first half yolk, all the vinegar, the dough-salt (1 pinch) pinch and enough cold dough water to make a soft dough. Knead on a lightly floured surface until smooth, then wrap and rest the dough for thirty minutes while preparing the filling. Use only the separate extra dusting flour for the work surface.

   Rest wrapped empanada dough after kneading · 30 minUses 15 g butter for dough · 250 g plain flour for dough · One egg separated here: white + half yolk for dough, other half yolk held for glaze · ½ tsp white wine vinegar for dough · 1 pinch salt for empanada dough · Enough cold water to make a soft dough, as needed · Additional plain flour for lightly dusting kneading and rolling surfaces, as needed

2. 2

   Step 2: Heat the oven to 180 °C / 160 °C fan/gas 4. Wash and trim the spring onions (1 bunch), removing the green ends, then finely slice all the remaining prepared bunch.

   Uses 1 bunch spring onions

3. 3

   Step 3: Wash and finely slice the red chilli (1) and peel and finely chop the garlic clove (1). Heat the little filling-pan olive oil in a pan and gently fry all the prepared spring onions until soft but not browned. Stir in all the chilli and garlic, then all the raw peeled prawns (350 g). Cook until the prawns are firm, pearly and opaque throughout at63 °C /145 °F. Clean raw-prawn utensils and keep a clean plate ready.

   Uses All prepared spring onions · A little olive oil for the filling pan · 1 red chilli, finely sliced · 1 garlic clove, finely chopped · 350 g raw peeled prawns

4. 4

   Step 4: Season the cooked prawn mixture with the separate filling salt and black pepper. Lift the cooked prawns onto the clean plate and bubble the pan juices until thick, then put the same cooked prawns back into those reduced juices. Take off the heat and let the complete filling cool briefly until safe to handle before putting it on pastry.

   Uses The complete cooked prawn pan · Salt for prawn filling, to taste · Black pepper for prawn filling, to taste

5. 5

   Step 5: Once the dough has completed its thirty-minute rest, divide the whole batch into eight equal balls. Roll each ball into a thin circle on a lightly floured surface, using only the separate extra dusting flour. Crumble all seventy-five grams feta (75 g). Divide the entire cooked prawn filling and all the feta between the eight circles, putting each share on one half of its circle, then fold the empty half over.

   Uses All dough after its thirty-minute rest · All prepared filling after brief cooling · 75 g feta, crumbled · Additional plain flour for lightly dusting kneading and rolling surfaces, as needed

6. 6

   Step 6: Trim the pastry edges as needed, then fold and crimp them firmly together so every empanada is tightly sealed. Lightly grease the baking sheet with the separate sheet olive oil. Put all eight sealed pastries on it, either on their sides or standing on their uncrimped edges, leaving room between them.

   Uses All eight filled pastries · A little olive oil to grease baking sheet

7. 7

   Step 7: Mix only the reserved half egg yolk with the separate splash of glaze water. Brush that complete egg wash over the tops of all eight sealed empanadas.

   Uses All prepared pastries on their sheet · Only the held half yolk · A splash water to thin the reserved half egg yolk for glaze

8. 8

   Step 8: Bake at 180 °C / 160 °C fan/gas 4 for about thirty minutes until the pastry is golden and slightly crisp around the edges, cooked through underneath, and the already cooked prawn filling is thoroughly hot. Serve the eight finished empanadas.

   Bake glazed empanadas until golden and cooked through · 30 minUses All eight prepared pastries