Squash Empanadas
Ingredients
- None None FOR THE DOUGH ⓘ
- 1 pkg (1/4 oz) active dry yeast ⓘ
- 1 tsp sugar ⓘ
- 4 1/2 cups flour ⓘ
- 2 tsp salt ⓘ
- 1/4 cup olive oil ⓘ
- None None FOR THE FILLING ⓘ
- 1 None butternut squash (about 1 1/3 lbs), peeled, seeded and coarsely chopped ⓘ
- 2 tbsp olive oil ⓘ
- 2 tbsp finely chopped fresh flat-leaf parsley ⓘ
- 2 tbsp finely chopped fresh cilantro ⓘ
- 2 tsp ground cumin ⓘ
- 1/4 tsp cayenne pepper ⓘ
- 1 tsp ground coriander ⓘ
- 1 None red onion, finely chopped ⓘ
- 5 oz feta cheese, crumbled ⓘ
Instructions
- For the dough, combine the yeast, sugar and 1 1/2 cups water in a small bowl. Let stand for 5 mins, or until foamy.
- Combine flour and salt in a large bowl; make a well in the center. Add yeast mixture and oil. Using your hands, mix until combined. Turn onto a floured surface; knead for 10 mins, or until smooth and elastic. Place in a large, oiled bowl; turn to coat in oil. Cover with plastic wrap. Let stand in a warm, draft-free place for 1 hour, or until dough has doubled in size.
- Meanwhile, for the filling, preheat the oven to 400°F. Combine squash and oil in a large roasting pan; season. Roast, turning occasionally, for 20 mins, or until tender. Leave oven on. Transfer squash to a heatproof bowl; mash. Stir in herbs, spices, onion and feta; season to taste. Refrigerate until cooled.
- Line 2 baking trays with parchment paper. Divide dough into 20 balls. Roll each ball on a floured surface into a 4-inch round.
- Spoon a rounded tablespoon of filling mixture onto half of each round. Brush edge with a little egg; fold over tightly to enclose filling and form a half-moon shape. Twist the edge to seal filling (or crimp with a floured fork); place on prepared pans. Brush tops with a little more egg.
- Bake for 30 mins, or until golden. Serve hot or at room temperature with salsa or tomato sauce.
Nutrition & Diet Analysis (per serving)
1230
kcal
62% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).