Spring onion and prawn empanadas

Begin by preparing the dough: gently rub the cold butter into the plain flour until the mixture resembles fine breadcrumbs, which will give the pastry its characteristic flakiness. Incorporate the egg white and half of the egg yolk (keep the remaining yolk for later), along with a splash of white wine vinegar and a pinch of salt. Gradually add enough cold water to bring the mixture together into a soft, pliable dough. Knead gently on a floured surface until smooth and elastic, then wrap it tightly in cling film and allow it to rest in the fridge for 30 minutes to relax the gluten, which helps in rolling out later. Preheat the oven to 180°C (fan 160°C/gas mark 4). While the dough rests, prepare the filling: trim the green ends from your spring onions and finely slice the rest. Heat a dash of olive oil in a pan over medium heat and gently sauté the spring onions until they soften and become fragrant without browning, preserving their sweetness. Add the finely sliced red chilli and minced garlic, stirring until aromatic. Toss in the prawns, cooking just until they turn opaque and tender – avoid overcooking to maintain their juicy texture. Season the mixture well with salt and pepper. Remove the prawns with a slotted spoon, leaving the cooking juices in the pan. Increase the heat slightly to bubble the juices until they thicken into a luscious glaze, then return the prawns to the pan, stirring to coat them in this rich sauce. Divide the rested dough into eight equal balls and roll out each one on a floured surface into thin, circular discs. Place a generous spoonful of the prawn and spring onion filling onto one half of each circle, then sprinkle crumbled feta cheese atop for creamy tang. Fold the dough over the filling to form a half-moon shape. Trim the edges to ensure neatness, then fold and crimp the edges firmly to seal the empanadas completely, preventing any leaks during baking. Arrange the empanadas on an oiled baking sheet, standing them on their edges or laying flat as desired. Mix the remaining egg yolk with a splash of water to create a glossy egg wash. Brush this over the tops of each empanada for a beautifully golden and shiny finish. Bake in the preheated oven for approximately 30 minutes, or until the empanadas are golden and crisp around the edges. Allow them to cool slightly before serving – they are best enjoyed warm. For an extra touch, serve with a fresh herb dip or a squeeze of lemon to elevate the flavors even more.