Spring onion and prawn empanadas Recipe

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.

Preheat your oven to 180°C (fan 160°C/gas mark 4). Trim the dark green ends from the spring onions, then finely slice the white and light green parts. Heat a dash of olive oil in a pan over medium heat and gently fry the sliced spring onions until they soften but don't take on any color.

Stir in the finely chopped red chilli and minced garlic, letting them cook for about 30 seconds until fragrant. Add the 350 g prawns and cook them just until they turn opaque. Season the mixture well with salt and pepper. Scoop the cooked prawns out of the pan and set them aside. Let the remaining pan juices bubble and reduce over medium-high heat until they thicken slightly, then return the prawns to the pan, stirring to coat.

Divide the rested dough into eight equal balls. On a lightly floured surface, roll each ball into a thin circle. Spoon some of the prawn and spring onion filling onto one half of each dough circle, then crumble 75 g feta over the filling. Fold the other half of the dough over the filling to create a half-moon shape.

Trim the edges of the empanada, then fold and crimp them tightly with a fork or your fingers to seal. This ensures the filling stays put while baking. Place the assembled empanadas on an oiled baking sheet; you can lay them on their side or stand them on their crimped edge, like a Cornish pasty. Repeat with the remaining dough and filling.

Whisk the reserved egg yolk with a splash of water to make an egg wash. Brush the tops of the empanadas with this mixture for a golden finish.