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