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.