17 Nov Guest Post: Inks + Thread Makes Butternut Squash Empanadas
With Thanksgiving next week (!) we have a special treat for you today. I’m very excited to introduce you to my talented friend Maggie Pate, of Inks + Thread. Maggie’s line of silk scarves and apparel feature her exclusive prints and hand dying techniques that are awe-inspiring. Today, we get to enjoy her photography and styling skills as she shares a vegetarian Thanksgiving recipe – Butternut Squash and Pepper Jack Chipotle Empanadas! Her recipe was adapted from this one.
For crust:
2 cups of flour
1 and 1/3 stick of unsalted butter
1/2 teaspoon garlic powder
1 teaspoon of salt
1 egg
3 tablespoons of half & half
1. Cut butter into pea-sized pieces. Mix flour, cut butter, garlic powder and salt in standing mixer on low with the paddle attachment – until it looks like a coarse meal.
2. In a small bowl, beat together the egg and half & half. Pour mixture into the flour mixture and return the mixer to low setting until it becomes a dough.
3. Press dough into a ball then wrap in plastic wrap. Place in the refrigerator for 15 to 20 minutes.
For filling:
1 medium butternut squash
2 tablespoons of salted butter, melted
salt
pepper
2 small shallots
4 oz. pepper jack cheese, grated
1 teaspoon of chipotle powder
1 tablespoon thyme, chopped
1 teaspoon sage, chopped
2 garlic cloves, finely chopped
1 egg white
1. Preheat oven to 400. Cover bake pan with aluminum foil. Cut your butternut squash in half. Brush the melted butter over the cut squash with a pastry brush. Season squash with salt and pepper, as desired. Roast for 40 minutes to 1 hour. Set aside to cool for a bit.
2. Chop shallots and sauté with olive oil, salt, and chopped garlic.
3. Scoop meat of butternut squash into a large mixing bowl. Add shallots, thyme, sage, chipotle. Mix/mash together. Add grated pepper jack cheese and mix again.
4. Preheat oven to 350. Prepare bake sheet with wax paper and dust with flour. Remove dough from refrigerator. Roll out until 1/8 of an inch thick then cut out 3 inch circles. Add a spoonful of the butternut squash filling then fold the dough in half. Press the dough edges together with fork or turn the edges over. Repeat until you’ve filled your bake sheet.
5. In a small mixing bowl, add 1 teaspoon of water to the egg white and beat together. Using a pastry brush, brush the tops of your empanadas with the egg wash, then season with salt and pepper.
6. Bake for 23 to 30 minutes, until the crust is golden brown.
7. EAT!!
Sorry, the comment form is closed at this time.