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Baked prawn empanadas

Baked prawn empanadas

Total Time
30 min
15 min
15 min
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.


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)


  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.


INGREDIENT TIPS: Salsa verde is available from the Mexican food aisle at some major supermarkets, or at specialty stores. If you can’t find it, replace it with a tomato-based salsa. To avoid waste, roll out pastry scraps into a rectangle, about 3mm in thickness. Cut in half, then place between plastic sheets from pastry packet. Seal in freezer bag and freeze for another use.