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Mushroom and Butternut Squash Empanadas - Mexican (Veracruz)

Mushroom and Butternut Squash Empanadas - Mexican (Veracruz) is a volume 10-11 nov 2007 recipe made with Butternut Squash, White Onion, Garlic, Olive Oil, and Salt. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1/2 cup
• 6
• 1/4 cup
• 1/2 tsp
• 1/3 cup
• 3
• 1 lb
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 1 lb
• 1
• 1 tbsp
• 2 tsp
• Make Empanada

Method (preview)

1. 1

   Cook squash in a small saucepan of boiling salted water until just tender, about 2 minutes, then drain in a sieve.

2. 2

   Cook onion and garlic in oil in a large heavy skillet over moderately low heat, stirring, until onion is softened, about 3 minutes.

3. 3

   Add jalape�os and cook, stirring, 1 minute.

4. 4

   Stir in mushrooms, salt and broth and simmer, covered, until mushrooms are tender, 5 to 8 minutes.

5. 5

   Simmer, uncovered, stirring occasionally, until liquid is evaporated, about 3 minutes, then stir in squash and salt to taste.

6. 6

   Cool filling completely.

7. 7

   Heat a dry griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast pasilla de Oaxaca chile, pressing down with tongs, 15 to 20 seconds on each side.

8. 8

   Halve chile lengthwise and discard stem, ribs and seeds.

9. 9

   Heat griddle over moderately high heat until hot, then toast garlic until lightly blackened, 2 to 3 minutes on each side.

10. 10

    Cool garlic slightly and peel.

11. 11

    Simmer tomatillos, onion, water, chile, garlic and salt in a large saucepan, covered, until tomatillos are very tender, about 20 minutes; cool slightly.

12. 12

    Remove 1 chile half and reserve, then pur�e sauce in a blender until smooth (use caution when blending hot liquids), adding as much of reserved chile half as necessary to achieve desired spiciness.

13. 13

    Return sauce to pan and season with salt.

14. 14

    Form and bake empanadas

15. 15

    Preheat oven to 400F.

16. 16

    Divide dough into 8 equal pieces (2 ounces each) and form each into a disk.

17. 17

    Roll out 1 piece on a lightly floured surface into a 6- to 7-inch round (1/8 inch thick).

18. 18

    Spoon about 1/3 cup filling onto center and brush edge of pastry lightly with egg wash.

19. 19

    Fold dough in half to form a half-moon, enclosing filling; press edges together to seal.

20. 20

    Crimp edge decoratively and transfer empanada with a spatula to a large baking sheet.

21. 21

    Make 7 more empanadas in same manner.

22. 22

    Lightly brush empanadas all over with some of remaining egg wash and sprinkle each with 1/4 teaspoon sea salt.

23. 23

    Bake in middle of oven until golden, 25 to 30 minutes.

24. 24

    While empanadas are baking, reheat sauce.

25. 25

    Cut each empanada in half with a serrated knife and serve with about 3 tablespoons sauce spooned around it.

26. 26

    Available at Latino markets and Kitchen/Market (888-468-4433).

27. 27

    When buying the dried chile for this recipe, be aware that a pasilla de

28. 28

    Contributed to the FareShare Gazette by Chupa; 28 November 2007. www.fareshare.net