Butternut Squash Empanadas.

Butternut Squash Empanadas.

Empanadas are little flaky pastry pockets stuffed with flavoursome filling, more commonly filled with spiced mince beef. I have gone down the healthier route today with a vegetarian and a baked version of this well loved recipe. My empanadas are filled with delicious, sweet and savoury roasted butternut squash served with some fresh tomato salsa. I will probably be back with a beef filling and a bigger sized empanadas, these are rather small and time consuming.

For the filling.

In a large roasting tin, place

-1.2kg butternut squash, cut into 2cm chunks,

-1 chopped onion,

-2 large cloves chopped garlic,

-salt/pepper,

-olive oil.

Bake in 180c fan forced oven for around 45 minutes.

Leave to cool completely.

Roughly mashed.

For the pastry.

In a food processor, put in

-800g plain flour,

-250g butter,

-2tsp salt.

Process to combine, add

-cold water (you should need around 300ml).

Place onto a floured surface,

Knead until soft and smooth.

Refrigerate for 30 minutes.

Divide the pastry into 3 portions.

Roll out to 1/2cm in thickness.

Use 10cm cookie cutter to stamp out round discs (you should get around 36 in total).

Place a tablespoon of filling in the centre of each disc.

Fold over one half of each disc to make a semicircular parcel.

Crimp the edges with your finger.

Brush each pastry case with beaten egg.

Bake in 200c fan forced oven for around 30 minutes.

Cool on rack.

Tomato Salsa.

In a bowl, put in

-400g chopped tomatoes,

-1 chopped red onion,

-2 sliced spring onions,

-2tbsp chopped coriander,

-1 chopped chilli,

-4 tbsp olive oil,

-juice of 1 lime,

-salt/pepper.

Leave to sit for an hour or so.