• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 30
    OK

    Whole Wheat Squash Empanaditas

    Roasted squash is sauteed with a classic Latin mix of onion, garlic, and jalapeño then topped with melted cheese and stuffed into whole wheat empanada dough. Fried to a golden crisp, these whole wheat squash empanadas are a hearty, vegetarian treat.

     


    Ingredients
    For the Dough
    6
    ounces
    organic whole wheat flour
    6
    ounces
    cake flour
    1
    teaspoon
    salt
    1 1/2
    tablespoons
    vegetable oil
    1
    tablespoon
    all-organic vegetable shortening (non-hydrogenated, or vegetable oil)
    1
    cup
    water
    For the Squash Filling
    1/2
    onion, chopped
    1
    medium butternut squash, peeled and chopped
    1/4
    jalapeño pepper
    3
    cloves
    garlic, minced
    1/2
    cup
    plus 2 tablespoons mozzarella cheese, cubed
    *
    salt and freshly ground pepper
    *
    diced dry jalapeño pepper, to taste
    Directions
    Preheat oven to 350°F.
    For the dough: Add the flour and salt in a bowl. Make a well in the center and stir in the vegetable oil or shortening and some water.
    Knead the dough until the dough becomes uniform.
    Make walnut-size balls from dough and let the dough rest.
    Sprinkle flour on the work surface. Roll the dough with a rolling pin up to a height of 1/8 inches. Cut dough into discs, approximately 3 inches in diameter. Set aside.
    For the squash: Roast in the oven, about 45 minutes.
    Remove from oven. Process the squash through a food mill.
    Heat a tablespoon of olive oil in a skillet. Add the chopped onion and the jalapeño pepper.
    Reduce the heat to medium and cook until the pieces are tender and translucent.
    Add the crushed garlic and cook for another minute.
    Stir with salt, pepper and jalapeño dry freshly ground pepper and adjust the seasoning to taste.
    Add the chopped mozzarella cheese and squash puree.
    Add a teaspoon of the filling onto each disc. Seal around the edges of each disc using water.
    Make a decorative repulgue (it will help to keep filling from leaking).
    Brush the top of each empanada with egg. Bake in oven or fry on stove until golden brown.

    The base number of servings for this recipe is 30
    OK

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