A Taste of Home: Spring Onion and Prawn Empanadas

There's something deeply comforting about recipes that require a bit of hands-on work. They feel like a gift, a little parcel of care made from scratch. This recipe for spring onion and prawn empanadas is one of those. It’s not a fancy, complicated dish, but a humble, hearty one that always seems to bring everyone to the table a little quicker. The flaky pastry and the savoury, spiced filling are a match made in heaven.

For the Dough:

• Butter
• Flour
• 1 egg, separated
• A splash of vinegar
• A good pinch of salt
• Cold water, as needed

For the Filling:

• A bunch of spring onions
• A little oil for frying
• 1 chilli, finely chopped
• 1 clove of garlic, minced
• Raw prawns
• A good block of feta cheese
• Salt and pepper to season

Making the Dough

It all starts with the pastry. There’s a simple magic in rubbing the butter into the flour with your fingertips until it resembles fine breadcrumbs. Then, you add the egg white and just half of the yolk (hold onto the rest!), that splash of vinegar, and a pinch of salt. Bring it together with a little cold water until it forms a soft, pliable dough. A brief knead on a floured surface until it's smooth, then you wrap it up and let it rest for half an hour. This little wait is always the hardest part, but it makes all the difference.

Preparing the Filling

While the dough is resting, you can turn your attention to the filling. Gently frying the sliced spring onions until they’re soft and sweet is a wonderful start. Then, the chilli and garlic go in, filling the kitchen with the most incredible aroma. The prawns only need a minute or two until they turn opaque. I always scoop them out and let the juices reduce a little – it concentrates all that lovely flavour before you mix it all back together. Don't forget a good season here; it makes the filling sing.

Assembling the Little Parcels

Now for the fun part. Divide your dough into eight small balls and roll each one out into a thin circle. A spoonful of that beautiful prawn mixture goes on one half, followed by a generous crumbling of salty feta. Fold the other half of the dough over the top, crimp the edges with a fork, and just like that, you have an empanada. Lining them up on a baking sheet, they always look a little rustic and full of promise.

The Final Touch

Remember that leftover egg yolk? Give it a mix with a splash of water and brush