Recipe: Spicy King Prawn Empanadas

Spicy King Prawn Empanadas for Tabasco #FunWithFlavour

Spicy King Prawn Empanadas made with Filo pastry & Tabasco Habanero
Spicy King Prawn Empanadas made with Filo pastry & Tabasco Habanero

This is the starter recipe for my Tabasco #FunWithFlavour menu, I hope you enjoy!

First things first, prep and make your Empanadas… This recipe takes about 45 minutes in total and should make about 12. Once you have done this, treat yourself to the cocktail recipe which is here.

What you need:

  • 1 tsp coconut oil (or you could use olive oil)
  • 1 shallot, finely chopped
  • 1 red chilli (deseeded), finely chopped
  • 1 clove garlic, finely chopped
  • 150g raw king prawns, roughly chopped
  • a good few drops Tabasco Habanero (the hot one!)
  • a sprinkle of Paprika
  • ½ tsp tomato puree
  • juice of ½ a lime
  • small handful of fresh coriander, roughly chopped
  • 1 pack of filo pastry
  • some olive oil for brushing

What to do:

  1. Heat the coconut oil in a frying pan over a medium heat. Add the shallots and cook for about 2 minutes, until they begin to soften.
  2. Add the chopped chilli and garlic and continue to cook until softened but not browned (reduce the heat slightly if needed).
  3. Add the roughly chopped raw king prawns and gently cook on a low heat until cooked through (pink & opaque).
  4. Add at least 5-6 drops of Tabasco Habanero for a fiery kick.
  5. Season with a sprinkle of paprika, salt and freshly ground black pepper.
  6. Stir in the coriander, tomato puree and lime juice.
  7. Allow the mixture to cool completely before assembly, then discard any excess liquid.
  8. To make the empanadas, take two sheets of filo pastry and lay them on top of one another. Cut the pastry into four, equal horizontal strips. Note: it is best to work with just one strip at a time, so place the other 3 strips under some cling film and a damp towel to keep them from going dry.
  9. Brush the strip of pastry with oil.
  10. Place a small teaspoon of the prawn mixture at one end of the strip. Fold at right angles into a triangle, and keep folding over until you reach the end of the pastry strip.
  11. Brush with oil and place on a some parchment paper on a baking tray, ready to pop into the oven or save for later.

REPEAT this process until you have used all the filling up, I managed to get 12 small samosa-like parcels 🙂

If cooking immediately, pop in the oven for 8-9 minutes at 200C. If making ahead, you can keep them covered in the fridge for a few hours beforehand (just make sure you separate them with parchment paper so they don’t stick).

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