Emily's Autumn Empanadas

Last week Bethany called asking if I would take some of their overly abundant CSA produce. I gladly accepted, but she failed to tell me she was going to leave a small farm on my doorstep. As you can see from the picture above, we had an abundance of tasty freshness to help spur some creative cooking.

I've had an acorn squash sitting in my kitchen waiting to be used and I wanted to try my hand at Empanadas so I thought this was the perfect opportunity! Empanada literally means "wrapped in bread" and is a common stuffed pastry in Spanish and Latin American cuisine.
These were flavorful and fun to make. I loved the process of making mini stuffed pastries so much that I started brainstorming of other yummy stuffings. A couple days later I made the dough and stuffed it with pizza toppings for mini calazones...(or should we say a healthier hot pocket!). Make extras and freeze them for an easy dinner at a later date.

Emily's Autumn Empanadas
Dough:
2 cups flour
1 tsp salt
1/2 cup butter
5 1/2 Tbsp water

Filling:
1 Medium size acorn squash
1 Medium onion, diced
1 Green pepper, diced
3 Ears of corn, off the cob
2 tsp paprika
1 tsp chili powder
2 Tbsp raisins
salt and pepper to taste

Directions
Mix flour and salt. Cut in butter. Stir in water until you have a smooth dough. Set aside.

Cut the squash in half lengthwise (Acorn squash have very hard shells, so be careful). Scoop out seeds, sprinkle with salt, and set in a baking dish cut side up. Fill the baking dish up a 1/4 inch with water and bake at 350 for 30 - 35 minutes or until squash is tender but not mushy.

Meanwhile saute onion, green pepper, corn, and spices until tender. Stir in raisins. Peel cooled squash and cut in to small chunks. Stir the squash into your skillet.

To Assemble:
Roll dough until it is between an 1/8 and 1/4 in thick. Use the rim of a glass to cut out rounds. Take the individual rounds and roll out until they are about 5 inches in diameter. Spread about 2 Tbsp. in each of the rounds. Fold in half and pinch edges firmly to seal. (If you want to freeze these, do so now). Place on and ungreased baking sheet and brush with beaten egg. Bake in a preheated 400 degree oven for 15 - 20 minutes or until golden brown.

Hope you all enjoy these savory empanadas, we sure did!!
~Emily