Butternut Squash EmpanadasPrep time: 30 minutes
Cook time: 1 hour
2 1/2 cup all purpose flour
1 tsp salt
1/2 cup cold unsalted butter
1 large egg
1/3 cup iced water
1 tbsp white wine vinegar
1 egg yolk
24 oz butternut squash
2 tbsp olive oil
1t tsp fresh ground black pepper
1/2 tsp cumin
Preheat oven to 400 degrees F. Mix together flour and salt. Cut in butter with either a pastry blender or if you don't have one a fork or your fingertips will work just fine. Mix until you have a lumpy mixture with a sandy texture. In a separate bowl mix together egg, iced water, and vinegar. Add that to the flour mixture and stir until incorporated. Knead just a few times until dough is incorporated into a ball. Do not be tempted to knead this dough like bread dough or you will risk losing the flakiness that makes pastry dough so great (speaking from a failed trial or two). Wrap in plastic wrap and put in the refrigerator for 1 hour.
For the filling, peel, deseed, and cube a 1.5-2 lb butternut squash (you will need about 24 oz for this recipe). Toss butternut squash with olive oil then add black pepper and cumin. Roast in a single layer until fork tender (about 15 minutes). Transfer back to bowl, add a pinch of salt, and squash the squash -- pun intended.
Next step: rolling out the dough. Lightly flour a clean work surface. Roll out dough to about 1/8 inch thick.
This picture shows dough that is about 1/4 inch thick -- too thick. This made it difficult to cook through. Our second batch was about 1/8 inch thick and worked out much better. Using a round cookie cutter, cut out 4 inch circles from the dough. Fill each circle with about 1 tbsp squash filling. Fold the circle in half and pleat the edges or use a fork to pinch the edges together.
Brush pastries with an egg wash then bake for 12-15 minutes until golden.
Serve with a cilantro dipping sauce. The recipe called for a poblano pepper almond dipping sauce which we didn't totally fall in love with. I did find a recipe for a cilantro jalapeno yogurt sauce that I do want to try at some point! I think it would pair wonderfully with these empanadas.
Post a Comment