Step 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.

Step 3

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

Step 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.

Step 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.