Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sliced spring onions, sautéing until fragrant and softened, about 2 to 3 minutes.

Add the finely chopped prawns, smoked paprika, ground cumin, salt, and black pepper to the skillet. Cook for 3 to 4 minutes, stirring frequently, until the prawns turn pink and are just cooked through. Remove from heat and let the mixture cool slightly.

Lay out the empanada wrappers on a clean, flat surface. Spoon about 2 tablespoons of the cooled prawn and spring onion filling into the center of each wrapper.

Lightly moisten the edges of the wrappers with a little water using your fingertip. Fold the dough over the filling to create a half-moon shape, then firmly press the edges together and crimp them with a fork to seal.

Transfer the sealed empanadas to the prepared baking sheet. Brush the top of each empanada lightly with the beaten egg, which will give them a beautiful golden-brown finish.

Bake in the preheated oven for 20 to 25 minutes, or until the empanadas are puffed and crispy golden brown.

Let the empanadas cool on the baking sheet for 5 minutes before serving. Serve warm with fresh lime wedges or your favorite chili garlic dipping sauce.