Spring onion and prawn empanadas

Ingredients

• 100 gGreen onion
• 5 mlOlive oil
• 10 gChili
• 3 gGarlic
• 350 gShrimp
• 75 gFeta
• 15 gButter
• 250 gFlour
• 1 pcsEgg
• 2.5 mlWhite wine vinegar
• 0.3 gSalt
• 0.5 gPepper
• 65 mlWater

Instructions

1. 1

   Make the dough

   • Rub the butter into the flour until crumbly.
   • Separate the egg and add the egg white and half the yolk to the flour-butter mix.
   • Add the vinegar, a pinch of salt and enough cold water (about 60 ml) to form a soft dough.
   • Knead briefly on a floured surface, form into a ball, wrap and rest in the fridge for 30 minutes.
2. 2

   Make the filling

   • Preheat the oven to 180 °C (160 °C fan, gas 4).
   • Trim the green ends of the spring onions and slice the rest finely.
   • Heat oil in a pan and gently cook the spring onions until soft but not browned.
   • Add the chilli and garlic, then the prawns and cook until opaque. Season to taste.
   • Remove prawns, reduce the pan juices until slightly thickened and return the prawns to the pan.
3. 3

   Assemble empanadas

   • Divide the dough into 8 pieces and roll out into thin circles.
   • Add filling to one half, sprinkle feta on top, fold over and crimp edges to seal.
   • Place on an oiled baking tray and brush with the remaining egg yolk mixed with a splash of water.
4. 4

   Bake

   • Bake for about 30 minutes until golden and slightly crisp at the edges.
   • Let cool briefly and serve warm.