Spring onion and prawn empanadas Recipe (Ready in 95 Min)

A hearty Portuguese seafood built around red chilli, prawns and feta — roughly 95 minutes start to finish, and rated involved to make. You'll find the full ingredient list (with a scaler to change the servings), 14 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for oven and frying pan / skillet. At involved difficulty across 14 steps, it's worth setting aside proper time for. As written, it's pescatarian — fish but no meat.

How to make it

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

You'll use: Oven · Frying pan / skillet · Pan · Baking sheet

Tips & common questions

How long does Spring onion and prawn empanadas take to make?

About 95 minutes from start to finish — an estimate based on the 14 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.