#ODDRECIPES - spooky butternut squash & red pepper empanadas by the amazing @whatstormeats chef, foodie and Oddboxer 🎃
Swipe left to see the result & the making!
Makes approx .14
Prep time: 50 mins
Cooking time: 40 mins
Filling:
*300g of butternut squash
*1 Red pepper
*1 crushed garlic clove
*Cayenne/chilli flakes (optional)
*60g Grated manchego cheese
*Paprika
*Sea salt
*Pepper
*Olive oil
For the dough:
*450g plain flour
*125g unsalted butter
*Pinch of salt
*1 egg
*Cold water
*1 egg for glazing/sealing
Method:
1) Prepare the filling by dicing the squash and pepper into small pieces. Place onto baking paper-lined tray and dress the veggies with garlic, paprika, sea salt and chilli flakes. Drizzle with olive oil. Roast in a fan oven on 180 degrees for 20 mins or until the squash is cooked through.
2) Once the filling is cooked through, remove and mix together, mashing the squash a little. Add the grated manchego and leave to cool.
3) For the dough, melt the butter and leave to cool slightly. Place the flour and salt in a large bowl. Pour in the butter and egg and combine with the flour.
4) Then add a couple of tablespoons of cold water at a time until you have a soft dough.
5) Turn out the dough onto a clean work surface and knead for a couple of minutes until smooth. Pop in a clean bowl and set aside in the fridge for at least half an hour.
6) Lightly flour a work surface and roll out the dough to a thickness of about 3mm. Using a cutter, cut out an equal number - you can reroll any offcuts so don’t throw them away!
7) Fill the bottom piece of dough with about a teaspoon of the mix before brushing around the edge with a little egg. Place the top piece of dough with your pumpkin face over the top. Seal with a fork and place on a baking tray with parchment.
8) Once you have filled the tray, brush with egg and bake for 15/20minutes at 180-190 degrees until golden brown.
#zerowastehalloween #halloweenrecipes #oddbox