Empanadas (Gluten free version)

Picture from sproutedkitchen.com

SQUASH + GOAT CHEESE EMPANADAS // Makes about 20 minis or 10 larger

Recipe adapated from Give Me Flour

DOUGH:

*The only changes I made to this recipe was substituting my gluten free flour mix (posted separately) for the white flour. 

1. Place flour, salt and butter in a big bowl. Work with your fingertips or with a pastry blender ‘til the mixture resembles coarse meal.  You want to keep some visible pieces of butter

2. Beat together egg and 3 tbsp of cream. Pour the mixture into the dry ingredients.

3. Using your fingertips, mix them smoothly by making circular movements. Don’t knead the dough.

4. Keep mixing. The dough should get together quickly and if it doesn’t happen, add one more tbsp of cream.

5. Don’t worry about spots, visible pieces of butter and stripes of cream; they are a good sign.  Press to form a ball, cover with plastic film and keep on the fridge for at least 15 minutes.

IMPORTANT: You can keep this dough on freezer for about a month. Just place it on the fridge and let it defrost overnight before using.

FILLING:

(Keep in mind that I ended up with a lot of extra filling)
I suppose you could use any winter squash you'd like here. I tried to give options for spice and herbs, so you can alter the filling to your preference. I used chipotle powder for a bit of heat, but smoked paprika will work well too.

 1 small butternut squash

1 Tbsp. extra virgin olive oil

• 1 tsp. sea salt
• 1/2 tsp. cinnamon
• 3 cloves garlic, finely minced
• 1 shallot, finely minced
• 1 tsp. smoked paprika or chipotle powder
• 1/2 tsp. ground nutmeg
• 2 Tbsp. chopped green herbs (some combination of sage, parsley, cilantro, thyme)
• 5 oz. goat cheese (her choice) or jack cheese (his choice)
• egg wash (1 egg and a splash of water, well whisked)
• sesame seeds

 Preheat the oven to 425'.

Follow the dough recipe according the link provided. Wrap it up and keep chilled in the fridge. This cane be done a day in advance.

Cut the squash in half lengthwise. Drizzle it with the olive oil and rub it into the flesh and a bit on the skin. Sprinkle it with salt and cinnamon and roast for about 45-50 minutes, or until the flesh is very soft. Remove and let it cool completely.

While the squash is cooking, saute the garlic and shallot in a bit of olive oil until just browned. About 8-10 minutes.

Once the squash is cool to the touch, scoop the flesh into a bowl. Add another pinch of salt, the paprika or chipotle powder, nutmeg, the sauteed garlic and shallots and the green herbs. Use the back of a fork and mash everything together well. Taste the mix and add as you wish, maybe a bit more salt, heat, etc.

Turn the oven down the 350'. Prepare a parchment lined baking sheet. Roll out the dough to about 1/8'' thickness on a floured work surface and press out the circles for your empanadas. You can use 4'' cutters for small ones, or 6-8'' for a larger size. Leaving plenty of space around the edge, put a dollop of the squash in the center, followed by a dollop of cheese, and fold the circle over. Press the edge with your finger to seal and then press along the edge with the tins of a fork. This got a bit messy for me, stay calm. Lay the empanadas on the baking sheet and brush the tops with the egg wash. Sprinkle the sesame seeds and some thyme leaves and bake on the middle rack for 30 minutes or until just golden. Enjoy warm.