Скачать или смотреть Butternut Squash & Chilli Empanadas

South America’s answer to the Cornish Pasty- Empanadas are a traditional Argentinian pastry dish- usually made with Beef, but here I am making them with homegrown butternut squash, pumpkin (similar to squash) also being a classic Argentinian filling. (didnt need to use the Bisto in the end!)

Butternut Squash and Chilli Empanadas (makes about 34)
Total Cost- £3.04 Cost per empanada- 9p each

Filling
2 tbsp oil 4p
800g peeled, seeded, finely chopped Butternut squash 50p
1 tbsp fresh oregano, chopped ( or 1 tsp dried) 20p
1 white onion, finely chopped 10p
1/4 tsp garlic salt 5p
1 red chilli, finely chopped (seeds kept in if you like it spicy) 15p
1 chunk fresh ginger, peeled and finely chopped 20p
1/2 tsp garam masala 9p
1 tsp paprika 8p
2 tsp sugar 3p
200ml vegetable stock (made with 1/2 a stock cube) 3p

Pastry
400g plain flour 16p
100g vegetable suet 63p
100g butter, cold, diced small 60p
1/2 tsp salt 1p
180ml water (ish- enough to bring the pastry together) 1p
1 x egg, beaten, to brush on top for eggwash. 15p

1) In the oil, fry the butternut squash, onion, ginger with some salt and pepper, for 10 minutes, stirring often. Now add the oregano and the fresh chilli, all the spices (garlic salt, garam masala, paprika) and sugar, and stir to coat.
2) Now add your stock, and cook for 8 minutes, stirring often. Remove from the heat, and allow filling to cool. Now make the pastry- rub the suet and butter into the flour until a fine crumb is achieved. Add the water, and bring the pastry together. Allow the pastry to rest in the fridge for at least 30mins.
3) Roll the pastry out to half a centimetre thick. Cut out the pastry into 8cm rounds, and now you are ready for filling! Preheat oven to 190C.
4) Put about 2tsp of the squash filling into each empanada, moisten the edges with a little water, fold over, and crimp the edges. Cut little marks into the tops, and put into a lined baking tray. Bake in batches, for 20 minutes at a time. Serve!