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+ servings

Empenadas- Zapalla y Queso de Cubra (A butternut squash and goat cheese empenada)

Course Side Dish
Cuisine Argentina
Servings 8
Author International Cuisine


  • For the baking dough:
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 and ½ sticks of butter chilled and cut into 12 pieces
  • 1 egg
  • 4-5 tablespoons of butter
  • For the Filling:
  • 1 Butternut squash peeled and diced
  • 1 tablespoon olive oil
  • 3 Tablespoons Goat cheese
  • 1 medium yellow onion diced


  • 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.