Mushroom and Butternut Squash Empanadas
Empanadas are a popular dish in Latin American cuisine and are believed to have originated in Spain.
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Mushroom and Butternut Squash Empanadas
Ingredients
Instructions
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Preheat the oven to 200°C (400°F).
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Peel and dice the butternut squash into small cubes.
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Clean and slice the mushrooms.
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Finely chop the onion and garlic.
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Heat olive oil in a pan and sauté the onion and garlic until translucent.
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Add the butternut squash, mushrooms, ground cumin, smoked paprika, salt, and black pepper to the pan. Cook until the vegetables are tender.
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Roll out the empanada dough and cut out circles.
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Place a spoonful of the vegetable filling onto each dough circle.
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Fold the dough over the filling and seal the edges by pressing with a fork.
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Beat the egg with water and brush the empanadas with the egg wash.
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Bake in the preheated oven for 20-25 minutes, or until golden brown.
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Allow the empanadas to rest for 10 minutes before serving.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 40g14%
- Sugars 4g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
