Butternut squash empanadas

by Dominic Chapman
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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