Spring Onion and Prawn Empanadas

Steps

1. 1
   Step 1:

   Rub the butter into the flour.

2. 2
   Step 2:

   Add the egg white, half the yolk, vinegar, salt and enough cold water to make a soft dough; reserve the remaining yolk.

3. 3
   Step 3:

   Knead the dough on a floured surface until smooth.

4. 4
   Step 4:

   Wrap the dough and rest it for 30 minutes.

   30 min
5. 5
   Step 5:

   Heat the oven to 180C/fan 160C/gas 4.

6. 6
   Step 6:

   Trim the green ends from the spring onions and finely slice the remaining parts.

7. 7
   Step 7:

   Heat a little olive oil in a pan and gently fry the spring onions until soft but not browned.

8. 8
   Step 8:

   Add the chilli and garlic and stir.

9. 9
   Step 9:

   Add the prawns and cook until opaque.

10. 10
    Step 10:

    Season well, then scoop out the prawns and bubble the juices until thickened.

11. 11
    Step 11:

    Return the prawns to the thickened juices.

12. 12
    Step 12:

    Divide the dough into eight balls and roll them into thin circles on a floured surface.

13. 13
    Step 13:

    Put filling on one half of each dough circle and sprinkle feta on top.

14. 14
    Step 14:

    Fold the other half over the filling, trim the edge, then fold and crimp the dough tightly to seal.

15. 15
    Step 15:

    Put each empanada on an oiled baking sheet, either on its side or sitting on its un-crimped edge like a Cornish pasty.

16. 16
    Step 16:

    Repeat with the remaining dough and filling.

17. 17
    Step 17:

    Mix the leftover egg yolk with a splash of water and brush the tops of the empanadas.

18. 18
    Step 18:

    Bake for 30 minutes, until golden and slightly crisp around the edges.

    30 min