Butternut Squash and Leek Empanadas

Name: Butternut Squash and Leek Empanadas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 10 pieces Empanada Disk (10 empanada disks, thawed in the refrigerator (we like using the ones with puff dough or the ones designated for baking)); 10 oz Butternut Squash (10 oz chopped butternut squash, if frozen be sure to thaw); 1 piece Leeks (1 leek, thoroughly cleaned and finely chopped); 2 pieces Garlic (2 garlic cloves, finely minced); 3 tbsp Vegetable Oil (3 tablespoons of oil); 8 oz Gruyere Cheese (8 oz of gruyere cheese, grated); 2 tbsp Heavy Cream (2 tablespoons of heavy cream); 1 piece Egg (1 egg); 4 sprig Thyme (4 sprigs of thyme); 4 pieces Sage (4 sage leaves); 0 pieces Table Salt (Salt and freshly cracked pepper)

Butternut Squash and Leek Empanadas - Appetizers (American)

35 minAmerican

Servings10

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Vegetarian
Pescatarian

Steps

1In a non stick pan add the leek, butternut squash, garlic, oil, salt and pepper. Saute on medium/low heat for 4-6 minutes until the leeks have started to wilt and the butternut squash starts to breakdown. Add the thyme and sage. If the garlic starts to turn too golden brown, add a couple tablespoons of water.
2Once everything has been sauteed, taste and adjust salt and pepper as needed.
3Transfer the mixture to a plate and allow it to cool completely. While the mixture cools, add the egg and heavy cream to a bowl. Whisk together completely. Set aside until you are ready to brush the empanadas.
4Once you are ready to assemble your empanadas, remove the empanada discs from the fridge and preheat your oven to 425 degrees.
5Layout the empanada discs on a large cutting board and begin filling them with the butternut squash filling. Fill it with a heaping tablespoon. Once they all have filling, brush half of the rim of dough with the egg wash. Then fold the empanada over and crimp with your fingers or a fork. Poke a small hole in the top of the empanada so steam can escape.
6Line a sheet pan with a silpat or parchment paper. Lay the empanadas down scattered on the sheet pan and brush with egg wash.
7Bake in the bottom rack of the oven for 15-18 minutes or until they are golden brown.