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ressources/bentext/empanadas-butternut.en.bentext

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+Butternut empanadas
+15
+Crispy empanadas filled with roasted butternut squash, ginger, grated cheese, green chilli and hazelnuts.
+---
+Wheat flour|500|g
+Water|150|ml
+Butter|100|g
+Salt|0.5|tsp|pastry base
+
+Butternut squash|1000|g|peeled, diced
+Olive oil|3|tbsp
+Fleur de sel|2|tsp
+Fresh ginger|40|g|finely chopped
+Grated cheese|125|g|Emmental, mozzarella or plant-based
+Green chilli|2|pcs|finely chopped
+Black pepper|1|tsp
+Hazelnuts|22|pcs|1 to 2 per empanada
+---
+Preheat the oven to 200 °C.
+Peel the squash, remove the seeds and cut the flesh into roughly 1 cm dice.
+Toss the butternut with the oil and fleur de sel, spread on a tray and roast 20–25 min until tender and lightly coloured. Let cool slightly.
+In a bowl, mix the roasted butternut, finely chopped ginger, grated cheese, green chilli and pepper. Taste and adjust if needed.
+
+Heat the water and butter in a saucepan until the butter is fully melted, then turn off the heat.
+Let the mixture cool to about 45 °C (warm to the touch, not hot).
+Pour the warm mixture over the flour and salt, knead until you have a ball of dough.
+Knead on the work surface until smooth and no longer sticky.
+Cover with a damp cloth and let rest at room temperature.
+
+Roll out the dough and cut 15 circles.
+In the centre of each circle: place a portion of butternut filling then 1 to 2 hazelnuts.
+Moisten the edges, fold into a half-moon and pinch firmly to seal.
+Bake the empanadas 20 min at 200 °C until golden and crispy.
+---
+The water-butter mixture must be warm (about 45 °C) so it doesn't cook the flour.
+Don't overfill to avoid the filling leaking; seal the edges well.
+Hazelnuts can be whole or roughly chopped to taste.
+---
+empanada
+savoury
+butternut
+hazelnut
+oven
+---
+Easy
+Optional
+No
+By hand ~ cutlery
+Medium
+Mild
+Medium
+Crust softens when cool
+Soft filling