Ingredients:

  • 2 1/2 cups All-Purpose Flour (plus extra for dusting)
  • 1 tsp Fine Sea Salt (for dough)
  • 8 oz Unsalted Butter, very cold and cubed
  • 1 large Egg Yolk
  • 2 Tbsp White Vinegar
  • 1/2 cup Ice Water
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 lb Raw Prawns (Shrimp), peeled, deveined, and cut into a small dice
  • 1/2 tsp Chipotle Powder or Smoked Paprika
  • 1/4 tsp Dried Oregano
  • Zest and Juice of 1 Large Lime
  • 2 Tbsp Dry White Wine or Chicken Stock
  • 1/4 cup Fresh Coriander (Cilantro), finely chopped
  • Salt and Freshly Ground Black Pepper to taste
  • 1 large Egg (for wash)
  • 1 Tbsp Water or Milk (for wash)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour and salt in a large bowl.
  2. Cut in the Fat: Using your fingers, a pastry blender, or a food processor, cut the cold butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. This is key for flakiness.
  3. Add Wet Ingredients: Whisk the egg yolk and vinegar into the ice water. Gradually add the liquid to the flour mixture, mixing until the dough just comes together. Do not overmix.
  4. Chill Dough: Form the dough into two discs, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  5. Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Sauté the diced onion until translucent and softened (about 5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  6. Cook Prawns: Add the diced prawns (shrimp), chipotle powder, and oregano. Cook until the prawns are just opaque (about 3 minutes).
  7. Deglaze and Season: Add the white wine or stock, scraping up any browned bits. Cook until the liquid has almost fully evaporated. Stir in the lime zest, lime juice, and chopped coriander. Season generously with salt and pepper.
  8. Cool Filling: Transfer the filling to a shallow bowl and refrigerate for at least 15 minutes. The filling must be cold and dry before assembly.
  9. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Whisk the egg wash (1 large egg and 1 Tbsp water/milk) ingredients together.
  10. Roll and Cut: On a lightly floured surface, roll out one disc of chilled dough to about 1/8 inch (3 mm) thick. Cut out 12 circles using a 3 to 4-inch pastry cutter. Gather the scraps, re-roll, and cut more circles if needed.
  11. Fill and Fold: Place 1 to 1 1/2 tablespoons of the cold filling slightly off-centre on each dough circle. Keep the edges clean.
  12. Seal and Crimp: Brush the edges of the dough lightly with egg wash. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp tightly using the tines of a fork.
  13. Final Chill: Place the assembled empanadas on the prepared baking sheet and chill for 10 minutes to prevent the pastry from shrinking.
  14. Bake: Brush the tops of the chilled empanadas lightly with the remaining egg wash. Bake for 20-22 minutes, or until the pastry is puffed and a beautiful deep golden brown.
  15. Serve: Let them cool slightly on the tray before serving warm.