Spring onion and prawn empanadas

Name: Spring onion and prawn empanadas
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 bunch Spring Onions; Dash Olive Oil; 1 finely sliced Red Chilli; 1 clove Garlic; 350g Prawns; 75g Feta; 15g Butter; 250g Plain Flour; 1 Seperated Egg; 1/2 tsp White Wine Vinegar

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Spring Onions1 bunch
Olive Oil
Red Chilli1
Garlic1 clove
Prawns350 g
Feta75 g
Butter15 g
Plain Flour250 g
Egg1
White Wine Vinegar½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	378 kcal
Protein	23.4 g
Fat	10 g
of which saturates	5.1 g
Carbohydrate	47 g
of which sugars	0.5 g
Fibre	2.4 g
Salt	1.9 g

Worked out from the 98% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
To make the dough, rub the butter into the flour and then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes.
2
Heat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns.
3
Divide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas.

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