Spring onion and prawn empanadas

Story behind the dish

Imagine biting into a warm, flaky empanada bursting with the fresh flavor of spring onions and succulent prawns. This recipe captures the vibrant, comforting spirit of homemade bakery treats combined with a hint of spice and feta cheese for a delightful twist. Whether you’re preparing a special brunch or simply craving a savory snack, these empanadas bring a taste of sunshine to your table.

Ingredients

• 1 bunch spring onions (about 6-7 large stems)
• Dash of olive oil
• 1 finely sliced red chili
• 1 clove garlic, minced
• 12 oz (350 g) prawns, peeled and deveined
• 2.5 oz (75 g) feta cheese, crumbled
• 0.5 oz (15 g) butter
• 1 1/3 cups (170 g) plain flour
• 1 separated egg
• 1/2 teaspoon white wine vinegar
• Pinch of salt
• Cold water (as needed for dough)

Step-by-step

1. Make the dough: Rub the butter into the flour until mixture resembles coarse crumbs. Add the egg white, half of the egg yolk (reserve the other half), vinegar, a pinch of salt, and enough cold water to form a soft dough. Knead on a floured surface until smooth. Wrap and let rest for 30 minutes.
2. Prepare the filling: Preheat the oven to 350°F (180°C). Trim the green ends from the spring onions; finely slice the rest. Heat a little olive oil in a pan, gently fry the onions until soft, then add the chili and garlic, stirring briefly. Add the prawns and cook until they turn opaque, seasoning well. Remove the prawns and simmer the pan juices until thickened, then return the prawns to the pan.
3. Assemble the empanadas: Divide the rested dough into eight equal balls. Roll each into thin circles on a floured surface. Spoon some of the filling onto one half of each circle. Sprinkle feta over the filling, then fold the dough over to enclose the filling. Trim the edges, then crimp and fold to seal tightly. Place on an oiled baking sheet—either upright or resting on the uncrimped side. Repeat for all portions.
4. Finish and bake: Mix the remaining egg yolk with a splash of water and brush over the top of each empanada. Bake in the oven for about 30 minutes, or until golden brown and crisp around the edges.

Chef’s tips & serving ideas

• For extra flavor, try adding a splash of lemon juice or zest to the filling before assembling.
• Serve these empanadas warm with a simple green salad or a tangy salsa for a perfect snack or light meal.

Closing thoughts

Handing down family recipes or creating new ones, these spring onion and prawn empanadas are a celebration of fresh ingredients and homemade goodness. They’re wonderfully versatile—great as an appetizer, snack, or a cozy dinner—bringing warmth and bright flavors to every bite. Happy baking and enjoy the delicious journey!