Baked Spring Onion and Prawn Empanadas Recipe

Heat the olive oil in a medium skillet over medium heat, then sauté the spring onions and garlic for 2 minutes until soft and fragrant.

Add the chopped prawns, ground cumin, and lime juice to the skillet, cooking for 2 to 3 minutes while stirring constantly until the prawns turn pink.

Stir the low-fat cream cheese into the warm prawn mixture until fully melted, then remove the skillet from the heat and let the filling cool for 5 minutes.

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper, laying the empanada discs out on a clean work surface.

Place 1 tablespoon of the cooled prawn filling in the center of each disc, then fold the dough over to form a half-moon shape and press the edges firmly.

Crimp the edges of each empanada with a fork to seal completely, transfer them to the baking sheet, and brush the tops with the beaten egg.

Bake for 18 to 20 minutes until the pastry is puffed and golden brown, then serve immediately with your favorite dipping sauce.