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Tender, flaky pastry pockets filled with everything from fresh vegetables to spicy beef? Yes, please. Empanadas are always welcome in my kitchen and on my plate. The exquisitely fragrant prawn filling in my take on these classic Argentinian pastries is something you will definitely relish. They are very easy to make and are a perfect on the go snack food or light meal with a side salad.

IMG_2027IMG_2028IMG_2031IMG_2032IMG_2036IMG_2038IMG_2039IMG_2041IMG_2042IMG_2043Makes 8


Spring onions, one bunch
Olive oil
1 red chilli, finely diced
1 garlic clove, crushed
350 g / 12 oz raw peeled prawns, roughly chopped
75 g / 3 oz feta, crumbled
empanada dough:
15 g / 1/2 tablespoon butter, cold and cut into cubes
250 g / 8 1/2 oz  flour
1 egg, separated
Pinch of salt
1/2 teaspoon white wine vinegar


Rub the butter into the flour
Add the egg white and half the yolk (keep the rest)
Add the vinegar, salt and enough cold water to make a soft dough
Knead on a lightly floured surface until smooth
Wrap in clingfilm and leave to rest for 30 minutes
Preheat the oven to 180 c / 350 F
Finely slice the spring onions
Heat some oil in a skillet over medium heat and sauté them until soft but not coloured
Add the chilli and garlic
Add the prawns and cook until opaque, about 2 minutes
Remove the prawns with a slotted spoon and set aside
Boil the liquid until it thickens then return the prawns to the skillet
Divide the dough into eight balls
Roll them out into thin circles
Place some filling on one half of the dough
Sprinkle some feta on top and fold the other half over
Fold and crimp the dough together so that the empanada is tightly sealed
Place them on a baking sheet lined with parchment
Mix the left over egg yolk with a drop of water and brush the empanadas
Bake for 30 minutes or until golden

Wine suggestion:
A Sauvignon Blanc such as Helderburg Winery Sauvignon Blanc 2013, South Africa