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Prawn empanadas
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Moon-shaped prawn empanadas, perfect for entertaining and freezer-friendly.
Ingredients:
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
  • Large pinch of saffron threads
  • 1 roma tomato, coarsely chopped
  • 22.20 gm tomato paste
  • 50g (1/4 cup) stuffed green olives, coarsely chopped
  • 50g (1/4 cup) raisins, coarsely chopped
  • 250g cooked prawns, peeled, coarsely chopped
  • 82.50 ml chopped fresh coriander
  • Olive oil, to grease
  • 1 egg yolk
  • 30.00 gm water
  • 3 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
Instructions:
  • In a medium saucepan over medium-low heat, warm the oil. Sauté the onion, capsicum, and garlic, stirring frequently, until soft for about 7-8 minutes. Stir in the paprika, saffron, tomato, tomato paste, olives, and raisins. Cook for an additional 3 minutes until well combined and all liquid is absorbed. Transfer the mixture to a heatproof bowl and let it cool for 1 hour.
  • Combine the prawns and fresh coriander. Season to taste with salt and pepper, then mix well.
  • 1. Preheat oven to 180°C and lightly grease a baking tray with oil. 2. Mix egg yolk and water in a small bowl. 3. Cut 12 discs from the pastry using a 11.5cm-diameter pastry cutter. 4. Brush the edges of the pastry discs with the egg yolk mixture. 5. Spoon 1 heaped tablespoon of prawn mixture onto half of each pastry disc. 6. Fold the pastry in half to enclose the filling and seal by pressing the edges with a fork. 7. Arrange the prepared pastries on the baking tray.
  • Brush the empanadas with egg yolk mixture, then prick them with a skewer. Bake until golden brown, about 20 minutes. Let them cool slightly before serving.

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