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