Name: Prawn and tomato empanadas with picante sauce
Yield: Makes 10
Ingredients: 3 cups flour, plus extra for dusting; 170g unsalted butter, chilled, chopped; 1 egg; Vegetable oil, for frying; Prawn filling; 2 Tbsp olive oil; 1 small brown onion, finely chopped; 2 garlic cloves, crushed; 1 tomato, seeds removed, finely chopped; 1 small red capsicum, finely chopped; 250g uncooked prawns, cut into 2cm pieces; 400g can diced tomatoes; 120g mozzarella, coarsely grated; Picante sauce; 1 cup canned crushed tomatoes; ½ onion, finely chopped; 1 jalapeno, finely chopped; ¼ cup lime juice; 2 Tbsp coriander, finely chopped

Ingredients

3 cups flour, plus extra for dusting

170g unsalted butter, chilled, chopped

1 egg

Vegetable oil, for frying

Prawn filling

2 Tbsp olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 tomato, seeds removed, finely chopped

1 small red capsicum, finely chopped

250g uncooked prawns, cut into 2cm pieces

400g can diced tomatoes

120g mozzarella, coarsely grated

Picante sauce

1 cup canned crushed tomatoes

½ onion, finely chopped

1 jalapeno, finely chopped

¼ cup lime juice

2 Tbsp coriander, finely chopped

Method

Step 1

To make dough, add flour and ½ tsp sea salt flakes to a food processor and process to combine. Add butter, egg and 1/3 cup chilled water and pulse until mixture just comes together and resembles shaggy dough. Transfer to bench, divide mixture into two, and form two separate discs. Wrap in plastic wrap; refrigerate and rest for 1 hour.

Step 2

Working with one disc at a time, on a floured surface, roll out to a 5mm thick circle. Using a bowl as a guide, cut into five, 15cm-diameter rounds. Transfer to a tray, cover with plastic wrap. Repeat with remaining dough; refrigerate until ready to use.

Step 3

Meanwhile, for Prawn Filling, heat oil in a frying pan over low heat. Add onion, garlic, tomato, and capsicum, cook for 10 minutes, stirring occasionally, until softened. Add prawn and diced tomato and simmer for 3 minutes. Remove from heat and stir in cheese until melted. Transfer mixture to a bowl and allow to cool slightly for 15 minutes; refrigerate for 2 hours or until cold.

Step 4

For Picante Sauce, place ingredients in a bowl, season and stir to combine.

Step 5

Place 2 Tbsp filling into centre of each dough round. Fold in half, wet edges and gently press together to enclose. Pinch and fold edges inwards to make a pattern to secure. Repeat with remaining empanadas.

Step 6

Fill a large saucepan a third full with vegetable oil and heat to 180˚C. Fry empanadas in batches for 4-5 minutes, turning occasionally, until golden and pastry is cooked. Transfer to a tray lined with paper towels and keep warm. Serve empanadas with Picante Sauce.

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