Empanadas Recipe

Make dough

In a large bowl combine masa harina, salt and sugar. Stir to combine. Add melted butter and half of the warm water and mix with a spoon until dough begins to come together. Add remaining water gradually, kneading with your hands in the bowl until a soft, pliable but not sticky dough forms (about 1–2 minutes). If dough feels dry, add up to 1 tablespoon more water; if too wet, add 1 tablespoon masa harina. Cover with a damp cloth and rest 15 minutes.

Portion dough

After resting, divide dough into 12 equal pieces (about 40–45 g each) and roll into smooth balls. Keep covered with a damp cloth to prevent drying.

Prep prawns

Pat prawns dry with paper towel and cut into bite-size pieces if large. Season with 1/2 tsp of the salt, black pepper and a squeeze of lime (reserve remaining salt for seasoning as directed).

Cook garlic prawns

Heat olive oil and butter in a medium skillet over medium-high heat until shimmering. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add prawns in a single layer and cook 1–2 minutes per side until just opaque. Sprinkle smoked paprika and ground cumin over prawns and toss for 15–30 seconds to coat. Add lime juice and the remaining salt to taste; remove from heat.

Finish filling

Transfer prawns to a bowl and stir in chopped cilantro and the 2 tbsp sliced green onion. Allow mixture to cool to room temperature (about 10 minutes). The filling should be moist but not watery; if there is excess liquid, blot with paper towel.

Make mayo

In a small bowl combine mayonnaise, finely sliced green onions, very finely grated garlic, lime juice, hot sauce (if using), salt and pepper. Stir until smooth and refrigerate until assembly. Taste and adjust seasoning.

Flatten dough discs

Prepare a clean work surface and lightly dust with a tablespoon of masa harina or all-purpose flour. Using a tortilla press lined with plastic or two sheets of parchment (or a rolling pin), press each dough ball into a 4–5 inch flat disc about 2–3 mm thick. If edges crack, press them gently together and re-roll. Keep discs covered while working.

Fill empanadas

Place about 2 tablespoons of cooled prawn filling in the center of each disc, leaving a 1/2 inch border. Fold the dough over to form a half-moon and press edges to seal. Crimp edges with a fork or by twisting for a decorative seal. Wipe any excess filling from the edge to ensure a good seal.

Cook empanadas (pan-fry method)

Heat 2–3 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Add empanadas (work in batches, do not overcrowd) and fry 2–3 minutes per side until golden brown and crisp, pressing gently with a spatula for even contact. Transfer to a wire rack or paper towel-lined plate. For crisper result, add a little more oil between batches.

Cook empanadas (deep-fry method - optional)

If you prefer deep-frying, heat 1–2 cups oil in a deep pan to 350°F (175°C). Fry empanadas 2–3 minutes until golden and puffed, turning once. Drain on paper towels.

Finish and serve

Arrange empanadas on a platter. Spoon or pipe spring onion mayo on the side or lightly brush a little mayo on top and sprinkle extra chopped cilantro or sliced green onion. Serve hot with lime wedges.