Los Danzantes Empanadas from Mighty Spice Express Cookbook by John Gregory-Smith

Ingredients

• 100 g/3½ oz cooked, peeled prawns
• 2 spring onions
• ¼ lime
• 1 tbsp olive oil
• 55 g/2 oz/heaped ⅓ cup drained sun-dried tomatoes in oil
• 1 flour tortilla
• 1 small handful of coriander leaves
• ¼ red chilli
• 60 g/2¼ oz mozzarella cheese