Thai Red Curry Prawn Empanadas

This vibrant fusion recipe brings the aromatic heat of Thai cuisine to the classic Latin American hand pie. Chopped prawns and spring onions are simmered in a rich red curry and coconut sauce before being baked in flaky golden pastry.

Ingredients

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1 lb raw prawns, peeled, deveined, and chopped into small pieces

1 cup spring onions, finely sliced

1 package (12 count) empanada dough discs, thawed

2 tbsp Thai red curry paste

1/4 cup coconut cream

1 tbsp vegetable oil

1 tsp fish sauce

1 tsp brown sugar

1 large egg, beaten (for egg wash)

Instructions

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

Heat the vegetable oil in a skillet over medium heat. Add the red curry paste and stir-fry for 1 minute until fragrant.

Add the chopped prawns and sliced spring onions to the pan. Cook for 2-3 minutes until the prawns turn pink.

Stir in the coconut cream, fish sauce, and brown sugar. Simmer for another 2-3 minutes until the sauce reduces and becomes thick (the filling should not be watery).

Remove the filling from the heat and allow it to cool completely.

Place about 2 tablespoons of the cooled filling into the center of each empanada disc.

Fold the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp with a fork to seal.

Arrange the empanadas on the prepared baking sheet and brush the tops with the beaten egg.

Bake for 20-25 minutes, or until the pastry is puffed and golden brown. Serve warm.