PRAWN
& AVOCADO

 PREPARATION TIME: 30 MINUTES

 COOKING TIME: 25 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of puffed dough

FILLING

700 g (1 lb 9 oz) raw prawns (shrimp), peeled and deveined, tails removed

1 red onion, thinly sliced

1 garlic clove, thinly sliced

1 pinch of paprika

1 handful coriander (cilantro) leaves, chopped

1 avocado, diced

3 tablespoons mascarpone cheese

200 g (7 oz) Manchego cheese, grated

finely grated zest of 2 limes

salt, black pepper

FOR FRYING

1.5 litres (52 fl oz/6 cups) sunflower oil

FILLING

Bring a saucepan of salted water to the boil and blanch the prawns for 1 minute. Drain and cool in iced water, then cut the prawns into small pieces.

In a bowl, combine the prawn, onion, garlic, paprika and coriander. Add the avocado and mascarpone. Stir in the Manchego cheese and the lime zest. Season with salt and pepper.

ASSEMBLY

Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 14 cm (5½ inch) cutter. Using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, form a portion of filling and place one on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

In a saucepan or deep-fryer, heat the oil for frying to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Add a few empanadas to the oil, and fry for 5 minutes, or until they brown. Remove from the oil and drain on paper towels. Repeat this process with the remaining empanadas. Allow them to cool for a few minutes before serving.