Prawns Empanadas

Ingredients for Prawns Empanadas

• 110g lard, melted, slightly cooled

• 1 tablespoon kosher salt

• 1 tablespoon red wine vinegar

• 1450ml plain flour, plus more for surface

• 450g small prawns, preferably head-on, peeled, deveined, shells and heads reserved

• 60ml extra-virgin olive oil, divided

• 80ml dry white wine

• 1 medium onion, very finely chopped

• 4 garlic cloves, thinly sliced

• 6 tablespoons chilled unsalted butter, cut into pieces

• 2 tablespoons finely chopped coriander

• 1 teaspoon finely grated lemon zest

• 1/2 teaspoons crushed red pepper flakes

• Kosher salt

• Vegetable oil (for frying

• about 1925ml )

• A 4 1/2"-diameter biscuit cutter

• a deep-fry thermometer

How to make Prawns Empanadas

Mix warm lard, salt, vinegar, and 475ml lukewarm water in a large bowl to combine. Gradually add 750g flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.

Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.

Cut prawns in half lengthwise, then finely chop (it’s okay if some pieces get pasty). Set aside.

Heat 2 tablespoons olive oil in a large saucepan over medium-high. Add reserved prawns shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add 160ml water; bring to a boil. Reduce heat to low and simmer until reduced by one-third, 6–8 minutes. Let cool. Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.

Wipe out pan, add remaining 2 tablespoons olive oil, and set over medium heat. Cook onion, stirring often, until softened but without taking on any colour, about 5 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add prawns stock and reserved prawns and cook, stirring occasionally, until most of the prawns have turned pink, about 2 minutes. Remove from heat. (Prawns will continue cooking in the residual heat.) Mix in butter, coriander, lemon zest, and red pepper flakes; season with salt. Let cool 20 minutes, then transfer to a medium bowl. Chill at least 1 hour before using.

Divide dough into 6 equal pieces. Cover all but 1 piece with plastic wrap and chill. Roll out remaining piece of dough to a 14" round about 1/16" thick.

Using cutter, punch out 6 rounds from dough. Place 1 tablespoon filling in the centre of each and brush water halfway around edge of each round. Fold dry side of dough up and over filling to create a semicircle. Pinch edges to seal; crimp. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and filling. Chill 20 minutes.

Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 177°C. Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5–7 minutes per batch. Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.

Dough can be made 2 days ahead. Keep chilled. Filling can be made 1 day ahead. Keep chilled.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.