Prawns Empanadas

Ingredients for Prawns Empanadas

• 110g lard, melted, slightly cooled

• 1 matsked kosher salt

• 1 tablespoon red wine vinegar

• 1450ml plain flour, plus more for surface

• 450g small prawns, preferably head-on, peeled, deveined, shells and heads reserved

• 60ml extra-virgin olive oil, divided

• 80 ml torrt vitt vin

• 1 medium onion, very finely chopped

• 4 garlic cloves, thinly sliced

• 6 tablespoons chilled unsalted butter, cut into pieces

• 2 tablespoons finely chopped coriander

• 1 tesked finrivet citronskal

• 1/2 teskedar krossade röda chiliflakes

• Koshersalt

• Vegetable oil (for frying

• about 1925ml )

• A 4 1/2"-diameter biscuit cutter

• a deep-fry thermometer

Mix warm lard, salt, vinegar, and 475ml lukewarm water in a large bowl to combine. Gradually add 750g flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.

Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.

Cut prawns in half lengthwise, then finely chop (it’s okay if some pieces get pasty). Set aside.

Heat 2 tablespoons olive oil in a large saucepan over medium-high. Add reserved prawns shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add 160ml water; bring to a boil. Reduce heat to low and simmer until reduced by one-third, 6–8 minutes. Let cool. Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.

Wipe out pan, add remaining 2 tablespoons olive oil, and set over medium heat. Cook onion, stirring often, until softened but without taking on any colour, about 5 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add prawns stock and reserved prawns and cook, stirring occasionally, until most of the prawns have turned pink, about 2 minutes. Remove from heat. (Prawns will continue cooking in the residual heat.) Mix in butter, coriander, lemon zest, and red pepper flakes; season with salt. Let cool 20 minutes, then transfer to a medium bowl. Chill at least 1 hour before using.

Divide dough into 6 equal pieces. Cover all but 1 piece with plastic wrap and chill. Roll out remaining piece of dough to a 14" round about 1/16" thick.

Using cutter, punch out 6 rounds from dough. Place 1 tablespoon filling in the centre of each and brush water halfway around edge of each round. Fold dry side of dough up and over filling to create a semicircle. Pinch edges to seal; crimp. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and filling. Chill 20 minutes.

Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 177°C. Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5–7 minutes per batch. Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.

Dough can be made 2 days ahead. Keep chilled. Filling can be made 1 day ahead. Keep chilled.

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