PortugueseMain course
Spring onion and prawn empanadas
These empanadas are filled with savory prawns, sautéed spring onions, and crumbled feta, all wrapped in a tender, homemade pastry. The dough comes together quickly, needing just 30 minutes to rest before rolling. Make sure to thicken the prawn juices before adding them back to the filling; this keeps the empanadas from getting soggy. Once baked, they'll be golden and slightly crisp around the edges, making for a satisfying hand pie.
45 minServes 4
Method
4 steps · 45 min total
- 01
Prepare the Dough
To start the dough, rub the 15 g butter into the 250 g plain flour until it resembles coarse crumbs. Then, add the egg white, half of the egg yolk (reserving the other half for later), 1/2 teaspoon white wine vinegar, and a pinch of salt. Gradually add enough cold water until a soft dough forms.
Knead the dough on a lightly floured surface until it's smooth and elastic. Wrap it tightly and let it rest for at least 30 minutes at room temperature.
