Wednesday, October 13, 2010

Mushroom and Squash Empanadas

The other night I was looking for something to make with squash and/or mushrooms and came across this recipe. Other than the time to let the dough rest this was a easy and fairly quick recipe. I omitted the hot peppers, and added some cumin and chili powder to add extra flavor. The kids loved it. We didn't finish them all, so I par cooked the extra, let them cook then frozen them. Now when I want one I can pot it in the oven and when its hot it will be done without drying out.

Mushroom and Squash Empanada
1 cup diced (1/4-inch) butternut squash
1/2 cup finely chopped white onion
6 small garlic cloves, minced
1/4 cup olive oil
1 pound fresh mushrooms
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper
1/3 cup broth or water

egg wash: 1 egg mixed with 1 Tsp water

Dough (I used this dough recipe)

2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.

In a separate bowl mix the egg, water, and vinegar.

Add this to flour mixture, stirring with fork until just incorporated.

Turn out mixture onto a lightly floured surface and gather together, then knead gently once or twice to bring the dough together, but do not over mix, it will firm up. Form a ball and flatten into a round about 1/2 inch thick. Wrap in plastic wrap and refrigerate at least 1 hour.

To make the filling, bowl the squash in salted water for a few minutes until firm and slightly cooked but still holding there shape. Drain and set aside.

Meanwhile in a large skillet, saute the onion and garlic in oil and a pinch of salt over medium heat until softened.

Add the mushrooms, stock and cumin and chili. Cook over medium about 5 minutes until the mushrooms are cooked though. Season with salt and pepper.

Add the squash and let cool completely before filling the empanadas.

To make the empanadas, cut the dough into 8 pieces, roll out the dough to form a circle about 6 inches in diameter. Spoon some of the filling in the middle and brush around half the edge with egg wash. Fold over to form a half moon and crimp the edge with a fork. I have a little press that pinches the edges for me.

Brush with more egg wash and sprinkle with salt. Bake in 350 oven for about 25 to 30 minutes until golden.

I served these with some salsa verde, corn with tomatoes and refried black beans.

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