Spicy Mexican Winter Squash Empanadas
These spicy Mexican empanadas are made with a nourishing winter squash filling, perfect for cold evenings. The warmth of spices combined with creamy, roasted squash creates a comforting dish. Ideal for intermediate cooks, these empanadas balance tradition with a healthy twist.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, beaten
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine flour and salt. Add diced butter and mix until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms.
- Roll the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 25-30 minutes until tender. Let cool slightly.
- In a skillet over medium heat, sauté onion in olive oil until soft. Add garlic, chipotle, cumin, smoked paprika, and cinnamon. Cook for 2 minutes until fragrant.
- Add roasted squash to the skillet, stirring to combine. Season with salt and pepper. Let filling cool completely.
- Roll out dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Place 1-2 tablespoons of filling in the center of each circle.
- Brush edges with beaten egg. Fold in half and press edges with a fork to seal. Place on a baking sheet and brush tops with egg.
- Bake empanadas at 400°F (200°C) for 20-25 minutes until golden brown. Serve warm.