Spicy Prawn Empanadas

Ingredients list for Spicy Prawn Empanadas

• 1 cup Prawns (medium) chopped
• 1 cup Refined flour (maida)
• 2 teaspoons Red chilli powder
• ½ teaspoon Salt
• ¼ cup Butter frozen
• 1 teaspoon Vinegar
• 2 tablespoons Olive oil
• 5-6 Garlic cloves finely chopped
• 1 medium Onion finely chopped
• 1 small Red capsicum finely chopped
• 2 medium Tomatoes finely chopped
• ½ cup Tomato puree
• to taste Salt
• ½ cup Green olives pitted and chopped
• 2 tablespoons Raisins chopped
• 1 tablespoon Fresh coriander leaves finely chopped
• a pinch Saffron (kesar)
• 2 tablespoons + for brushing Milk

Method

1. Sift together the refined flour and salt into a bowl. Add butter and rub till the mixture resembles breadcrumbs.
2. Mix together vinegar and 3 tablespoons water and add. Mix well and knead into a dough. Cover the dough with cling wrap and refrigerate for 30 minutes.
3. Preheat oven to 180ºC.
4. Heat olive oil in a non-stick pan. Add garlic and onion and sauté well. Add capsicum and sauté for 2 minutes.
5. Add tomatoes and tomato puree and mix well. Add salt, red chilli powder, prawns, olives and raisins, mix well and sauté for 2-3 minutes.Add coriander leaves and mix well.
6. Dissolve saffron in milk and add to the pan. Mix well, remove from heat and cool down to room temperature.
7. Roll out the dough into a large disc and cut out smaller discs with a cookie cutter.
8. Place a portion of the prawn filling on one side of each disc, brush the edges with milk and fold into a crescent shape. Prick with a fork.
9. Place the empanadas on a baking tray and brush them with some milk. Place the tray in the preheated oven and bake for 20-25 minutes.
10. Brush with butter and serve hot.