Prawn Empanadas

Name: Prawn Empanadas
Ingredients: 2 1/2 cups plain flour; 1/2 cup sour cream; 1 egg; 2 tablespoons water, chilled; 1/4 teaspoon sea salt; 1/2 teaspoon white pepper; 1 tablespoon olive oil; 1 small red onion, small, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoon ground cumin; 500 g green prawns, peeled & finely chopped; 2 tomatoes, diced; 1 small red chili pepper, small- finely chopped; 2 tablespoons milk; coriander

15 ingredients

17 steps

Ingredients

2 1/2 cups plain flour
1/2 cup sour cream
1 egg
2 tablespoons water, chilled
1/4 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon olive oil
1 small red onion, small, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
500 g green prawns, peeled & finely chopped
2 tomatoes, diced
1 small red chili pepper, small- finely chopped
2 tablespoons milk
coriander

Directions

1

PUT THE FLOUR, sour cream,egg,water, salt & pepper in a food processor, and process until mixture comes together.
2

Shape into a round,wrap in baking paper and refrigerate for 20 minutes.
3

Preheat oven to 180°C.
4

Line oven tray with baking paper.
5

TO MAKE FILLING: heat the oil in a pan over medium heat.
6

Add onion, saute 3 minutes.
7

Add garlic cumin, prawn, tomato, chili, & coriander.
8

Cook, stirring often, for 5 minutes or until tomato juices have almost evaporated.
9

Remove pan from heat & stand to cool.
10

ROLL OUT DOUGH: between 2 sheets of baking paper until 5mm thick.
11

Use a 12cm round cutter to cut 12 rounds.
12

Put a heaped Tblsp of filling in the centre of each round.
13

FOLD PASTRY: over filling to form a semi circle.
14

Press edges together with a fork.
15

Put on prepared tray, brush with milk.
16

Bake for 15 - 20 minutes or until golden.
17

SERVE with corn & green chili relish, or any salad of your choice or any tasty salsa.