Scallion and Shrimp Empanadas

Ingredients

• scallions, green ends trimmed, rest finely sliced
• olive oil, a dash, for frying
• 1red chili, finely sliced
• 1 clovegarlic
• 12 ozshrimp, raw, peeled
• 2 1/2 ozfeta, crumbled
• 1 tbspbutter, for the dough
• 2 cupsall-purpose flour, for the dough
• 1egg, separated; white for dough, yolk for glazing
• 1/2 tspwhite wine vinegar, for the dough

Method

1. 1

   Rub the butter into the flour. Add the egg white, half the yolk (keep the rest for glazing), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth, wrap and rest for 30 minutes.

2. 2

   Heat the oven to 350°F/fan 325°F/gas 4. Heat a little oil in a pan. Fry the scallions gently until soft but not browned. Add the chili and garlic, then the shrimp. Cook until opaque and season well.

3. 3

   Scoop out the shrimp and bubble the juices until thickened, then return the shrimp to the pan.

4. 4

   Divide the dough into 8 balls and roll out into thin circles on a floured surface. Place filling on one half, sprinkle with feta and fold over. Trim the edge and crimp tightly. Place on an oiled baking sheet. Repeat with the remaining dough.

5. 5

   Mix the reserved egg yolk with a splash of water and brush over the empanadas. Bake for 30 minutes until golden and slightly crisp at the edges.