Baked prawn empanadas
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Flaky pastry with a cheesy prawn filling - yes please! They might ooze a little while they bake, but that’s OK. Just let them cool and any drippings will cling to the empanadas.
Ingredients
Raw peeled prawns
300 g, chopped
Chilli powder
½ tsp
Garlic powder or flakes
¼ tsp, (powder)
Light tasty cheese
½ cup(s), grated, grated, (60g)
Salsa verde
120 g, (⅓ cup (80g) for mixture, plus 2 tbs extra for dipping)
Reduced-fat shortcrust pastry
300 g, (buy 3 x 200g frozen sheets), thawed
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Line 2 baking trays with baking paper.
2
Toss prawns with chilli and garlic powder in a medium bowl to coat. Lightly spray a medium nonstick frying pan with oil and heat over medium-high heat. Cook prawns, stirring occasionally, for about 2 minutes or until just cooked through. Transfer prawns to a bowl, cool for 5 minutes, then stir in cheese and salsa.
3
Meanwhile, using a round cutter or upturned bowl or plate, cut two 14cm diameter circles from each pastry sheet, giving you 6 in total (gather pastry scraps into a ball, cover and set aside - see tip). Divide prawn mixture evenly among pastry circles. Fold circles in half to enclose filling and press edges with a fork to seal. Cut a small slit in the top of each empanada. Transfer empanadas to prepared trays. Bake for 10-12 minutes, until golden. Serve with extra salsa verde.
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