1 small red capsicum, halved, deseeded, finely chopped
2 garlic cloves, finely chopped
2 teaspoons sweet paprika
Large pinch of saffron threads
1 roma tomato, coarsely chopped
1 tablespoon tomato paste
50g (1/4 cup) stuffed green olives, coarsely chopped
50g (1/4 cup) raisins, coarsely chopped
250g cooked prawns, peeled, coarsely chopped
1/3 cup chopped fresh coriander
Olive oil, to grease
1 egg yolk
1 1/2 tablespoons water
3 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
Directions
Heat the oil in a medium saucepan over medium-low heat. Add the onion, capsicum and garlic, and cook, stirring often, for 7-8 minutes or until soft. Add the paprika, saffron, tomato, tomato paste, olive and raisin, and cook, stirring occasionally, for 3 minutes or until well combined and any liquid is absorbed. Transfer to a heatproof bowl. Set aside for 1 hour to cool.
Add the prawns and coriander. Taste and season with salt and pepper. Stir to combine.
Preheat oven to 180°C. Brush a baking tray with oil to grease. Combine the egg yolk and water in a small bowl. Use a round 11.5cm-diameter pastry cutter to cut 12 discs from the pastry. Lightly brush the edges of the pastry discs with the egg yolk mixture. Place 1 heaped tablespoonful of the prawn mixture on half of each pastry disc. Fold in half to enclose the filling. Press the edges with a fork to seal. Place on the prepared baking tray.
Lightly brush the tops of the empanadas with egg yolk mixture. Use a skewer to prick each empanada several times. Bake for 20 minutes or until golden. Set aside to cool slightly. Serve.
