Spring onion and prawn empanadas

1. For the dough, rub the butter into the flour, then add the egg white and half the yolk (keep the rest), the vinegar, a pinch of salt and enough cold water to bring it together into a soft dough. Knead it on a floured surface until smooth, then wrap and rest it for 30 minutes.
2. Heat the oven to 180C/fan 160C/gas 4. Trim the green ends off the spring onions and finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not coloured. Add the chilli and garlic, stir, then add the prawns and cook until opaque. Season well. Scoop out the prawns, bubble the juices until they thicken, then return the prawns.
3. Divide the dough into eight balls and roll each into a thin circle on a floured surface. Spoon some filling onto one half, scatter feta on top and fold the other half over. Trim the edge, then fold and crimp the dough so each empanada is tightly sealed. Sit them on an oiled baking sheet, either on their side or standing on the un-crimped edge like a Cornish pasty, and carry on with the rest. Mix the leftover yolk with a splash of water and brush it over the tops.
4. Bake for 30 minutes, until golden and slightly crisp around the edges.

Tips from the ZestyPlate Kitchen

• Rest the dough before rolling so it relaxes and rolls out thin without springing back.
• Cook the filling until any liquid has reduced and thickened, or the pastry can go soggy.
• Press and crimp the edges firmly so nothing leaks out during baking.
• A brush of egg wash gives the parcels a glossy, golden finish.