Spring onion and prawn empanadas

First things first, let's get that dough going. Take your butter and rub it into the plain flour using your fingertips until it looks like fine breadcrumbs. This part is so satisfying and really helps create that lovely flaky texture later on. Next, add in the egg white and half of the egg yolk (hold on to the other half for later). Pour in the white wine vinegar, a good pinch of salt, and then slowly add just enough cold water to bring everything together into a soft, workable dough. You want it soft but not sticky, so take your time adding water little by little. Once the dough forms, turn it out onto a floured surface and knead gently until it feels nice and smooth. Then wrap it up in cling film or a clean tea towel and let it rest for about 30 minutes. This little rest gives the gluten time to relax, making it easier to roll out later.

While the dough is resting, let's move on to the filling. Preheat your oven to 180 degrees Celsius, or 160 if you're using a fan oven, or gas mark 4 if that's what you've got. Now, grab your spring onions and trim off the green tops, then finely slice the white and pale green parts. Heat a splash of olive oil in a frying pan over a medium heat. Add the sliced spring onions and gently fry them until they become soft and fragrant, but be careful not to let them brown because we want that sweetness without the bitterness. Once they're softened, toss in the chopped red chilli and crushed or finely chopped garlic. Give it all a good stir to release those amazing aromas. Now, add your prawns to the pan and cook them until they turn opaque and pink, which usually takes just a few minutes. Season everything well with salt and pepper at this point. Once cooked, scoop the prawns out and set them aside, then turn up the heat slightly to bubble the cooking juices in the pan until they thicken a bit, concentrating all those lovely flavours. Finally, stir the prawns back into that thickened sauce , yum!

Time to shape those empanadas. Divide your rested dough into eight equal balls. On a well floured surface, roll each ball out into a nice thin circle , not paper thin, but thin enough to crisp up beautifully in the oven. Place a generous spoonful of the prawn and spring onion filling onto one half of each dough circle. Sprinkle some crumbled feta on top of the filling; the feta adds a creamy, tangy twist that's just perfect. Fold the other half of the dough over to cover the filling. Now, trim the edges to get a neat shape and then fold and crimp the edges together tightly , this is key so none of the delicious filling leaks out during baking. You can either place your empanadas on an oiled baking tray resting on their side or stand them up on their un crimped edge, similar to a Cornish pasty , whichever way you prefer. Repeat everything with the remaining dough and filling. Lastly, mix the leftover egg yolk with a splash of water and use a brush to paint this glaze over the tops of the empanadas; this will help them brown to a beautiful golden color in the oven.

Now for the final step , baking! Pop your baking tray into the preheated oven and bake the empanadas for around 30 minutes, or until they're golden brown and the edges are starting to crisp up nicely. You'll know they're done when the pastry has that perfect crunch and the filling inside is piping hot. Let them cool just a bit before you dig in , the filling can be very warm , and then enjoy this delicious, Portuguese inspired treat!