4 Serves
97 Mins
In a large mixing bowl, rub the cold butter into the white flour. Incorporate the egg white, half of the egg yolk, white vinegar, a pinch of salt, and enough cold water to form a soft, pliable dough.
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MexicanVitamin E
2 mg / 15 mgVitamin K
364 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
174 µg / 400 µgCalcium
370 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
357 mg / 1,250 mgPotassium
999 mg / 4,700 mgSodium
1011 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
12 g / 20 gCholesterol
171 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
Knead the dough on a floured surface until smooth, then wrap it in plastic wrap and let it rest for 30 minutes.
Preheat your oven to 180°C. Trim the spring onions and finely slice them. Heat vegetable oil in a frying pan and sauté the onions until soft but not browned.
Add the green chilli and garlic to the pan, stir briefly, then add the prawns and cook until they turn opaque. Season with salt and pepper.
Remove the prawns from the pan using a slotted spoon. Increase the heat to reduce the remaining juices until thickened, then return the prawns to the pan and combine.
Divide the dough into eight equal balls and roll each out into a thin circle on a floured surface.
Place a portion of the prawn filling on one half of each dough circle, sprinkle with feta cheese, and fold the dough over. Crimp the edges tightly to seal.
Arrange the empanadas on an oiled baking sheet. Brush the tops with the remaining egg yolk mixed with a splash of water, then bake for 30 minutes until golden and crisp.
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Egyptian