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Butternut squash empanadas
Ingredients
Store Cupboard
- 500g of shortcrust pastry block
- plain flour, for dusting
- 1 egg yolk, beaten, to glaze
- salt
Fruit & Vegetables
- 1 red pepper
- 1 butternut squash, peeled, diced and the seeds reserved
- 1 swede, peeled and diced
- 1 turnip, peeled and diced
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and diced
Oils & Vinegars
- olive oil
- 3 tbsp of olive oil
- 1 tbsp of white wine vinegar
Dairy
- 1 knob of butter
Spices & Dried Herbs
- 1 pinch of ground cumin
- sage leaves, finely chopped
- freshly ground black pepper
Cheese
- 120g of goat's cheese
Salad & Fresh Herbs
- watercress
- 1 bunch of chives, finely chopped
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