Butternut Squash Empanadas

How to Make Butternut Squash Empanadas

1. Mix the dough

   In a large bowl, whisk together the flour, salt, and sugar until evenly combined.

   Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.

   Whisk the egg with the ice water, then drizzle it into the flour mixture, tossing gently with a fork.

   Stop adding liquid as soon as the dough holds together in moist clumps when pressed in your hand.

2. Chill the dough

   Turn the dough onto a lightly floured surface and press it into a rough ball without overworking it.

   Divide the dough into two disks, wrap each tightly in plastic, and chill for at least 30 minutes.

   Cold dough bakes up extra flaky and is much easier to roll and shape.

3. Cook the butternut squash filling

   Heat the olive oil in a large skillet over medium heat until it shimmers.

   Add the onion and cook, stirring often, until translucent and lightly golden, about 5 minutes.

   Stir in the garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.

   Add the butternut squash cubes, smoked paprika, cumin, salt, pepper, and cinnamon, and stir to coat everything evenly.

   Pour in a splash of water, cover the skillet, and cook until the squash is tender, about 12 to 15 minutes.

   Uncover and mash the mixture slightly with a fork so it holds together but still has small chunks.

4. Cool the filling completely

   Transfer the squash mixture to a shallow bowl or plate and spread it out to cool faster.

   Let the filling come to room temperature before assembling, so it does not melt the dough.

5. Roll and cut the dough circles

   Remove one dough disk from the fridge and let it sit for 5 to 10 minutes to soften slightly.

   On a lightly floured surface, roll the dough to about 1/8 inch thick, rotating as you go.

   Use a 4 to 5 inch round cutter or small bowl to cut circles, gathering and rerolling scraps as needed.

   Repeat with the second dough disk, keeping cut circles covered with a towel so they do not dry out.

   Preheat your oven to 375°F and line a large baking sheet with parchment paper.

6. Fill and seal the empanadas

   Place a dough circle in front of you and add about 2 tablespoons of cooled filling slightly off center.

   Brush the edge lightly with water, then fold the dough over the filling to form a half moon.

   Press the edges together firmly, then crimp with a fork or pleat the edge for a traditional look.

   Set the filled empanadas on the prepared baking sheet, spacing them slightly apart for even browning.

7. Egg wash and bake

   Whisk the beaten egg with a teaspoon of water to make a simple egg wash.

   Brush the tops of the empanadas lightly with egg wash, taking care not to let it drip onto the edges.

   Bake for 18 to 22 minutes, or until deeply golden and crisp on the bottom and top.

   Let the empanadas cool on the baking sheet for at least 5 minutes before serving.