Spring onion and prawn empanadas
Authentic Portuguese Spring onion and prawn empanadas — a delicious seafood dish with 10 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
30
Cook Time (min)
4
servings
280
Calories/serving
Medium
Difficulty
Ingredients
- 1 bunch Spring Onions
- Dash Olive Oil
- 1 finely sliced Red Chilli
- 1 clove Garlic
- 350 g Prawns
- 75 g Feta
- 15 g Butter
- 250 g Plain Flour
- 1 Seperated Egg
- 1 tsp White Wine Vinegar
Instructions
4 steps · ~63 minutes total
Step 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.
10 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 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.
25 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 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.
3 minutesThe dough is ready when it springs back slightly when poked.Step 4
Bake for 30 minutes or until golden and slightly crisp around the edges.
25 minutesAlways preheat your oven fully before baking for even cooking.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 1 day in an airtight container
Freezer
Up to 1 month — thaw overnight in fridge
Gently reheat in a pan over low heat. Avoid microwaving seafood as it can become rubbery.
What to Serve With
Complete your portuguese meal with these perfect pairings:
About This Dish
Spring onion and prawn empanadas is a beloved dish from Portuguese cuisine, originating in Portugal. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Portuguese cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated medium difficulty and uses 10 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
For empanadas, it's best to use medium to large-sized prawns, preferably fresh or thawed if frozen, to ensure a firm texture and rich flavor.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
