Empenadas are found all over Argentina and the filling possibilities are endless. Many times left overs are used to make these little pies. They come either baked or fried. The dough discs are now easily found Latin markets and a big time saver, however there is just something special when they are made from scratch. Here is one baked version you are sure to love.
Empenadas- Zapalla y Queso de Cubra (A butternut squash and goat cheese empenada)
- For the baking dough:
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1 1/2 sticks butter chilled cut into pieces
- 1 egg
- For the Filling:
- 1 Butternut squash peeled and diced
- 1 tablespoon olive oil
- 3 Tablespoons Goat cheese
- 1 medium yellow onion diced
- 1 large egg whisked for egg wash
- For the dough:
- Mix the flour and salt together
- Add the butter, egg and water until a clumpy dough forms.
- Form a ball, flatten slightly and chill in refrigerator for 30 minutes
- Roll out dough into a thin sheet and cut out rounds disc shapes using a mold or small plate for the empenadas.
- For the Filling:
- Preheat the oven to 375
- Place your butternut squash diced in a single layer on a cookie sheet
- Sprinkle with olive oil, add salt and pepper to taste
- Cook until tender about 20 minutes
- Remove and let cool,
- Mash the squash together with the goat cheese.
- To assemble the empenadas, place a scoop of the filling in the middle of each disc.
- To seal them, fold the disc and press the edges with your fingers, you can use a little egg white if you are having trouble sealing them.
- You can use a fork to make a decorative edge, or learn how to make what is called repulgue or chirito, a curl type seal that looks beautiful but takes lots of practice.
- Refrigerate your stuffed and sealed empanadas for 30 minutes before baking.
- Preheat your oven to 375 degrees
- Whisk one whole egg and brush the tops for a nice golden brown finish.
- Bake on a cookie sheet for 18-25 minutes depending on the size.