Mushroom and Butternut Squash Empañadas Recipe

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Mushroom and Butternut Squash Empañadas
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Ingredients
17
Count
Nutrition
113
Calories
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Ingredients:

Directions:

  1. Make empanada filling: Cook squash in a small saucepan of boiling salted water until just tender, about 2 minutes, then drain in a sieve.
  2. Cook onion and garlic in oil in a large heavy skillet over moderately low heat, stirring, until onion is softened, about 3 minutes. Add jalapeños and cook, stirring, 1 minute. Stir in mushrooms, salt, and broth and simmer, covered, until mushrooms are tender, 5 to 8 minutes. Simmer, uncovered, stirring occasionally, until liquid is evaporated, about 3 minutes, then stir in squash and salt to taste. Cool filling completely.
  3. Make sauce: Heat a dry griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast pasilla de Oaxaca chile, pressing down with tongs, 15 to 20 seconds on each side. Halve chile lengthwise and discard stem, ribs, and seeds.
  4. Heat griddle over moderately high heat until hot, then toast garlic until lightly blackened, 2 to 3 minutes on each side. Cool garlic slightly and peel.
  5. Simmer tomatillos, onion, water, chile, garlic, and salt in a large saucepan, covered, until tomatillos are very tender, about 20 minutes, and cool slightly. Remove 1 chile half and reserve, then purée sauce in a blender until smooth (use caution when blending hot liquids), adding as much of reserved chile half as necessary to achieve desired spiciness. Return sauce to pan and season with salt.
  6. Form and bake empanadas: Preheat oven to 400°F.
  7. Divide dough into 8 equal pieces (2 ounces each) and form each into a disk. Roll out 1 piece on a lightly floured surface into a 6- to 7-inch round (1/8 inch thick). Spoon about 1/3 cup filling onto center and brush edge of pastry lightly with egg wash. Fold dough in half to form a half-moon, enclosing filling, and press edges together to seal. Crimp edge decoratively and transfer empanada with a spatula to a large baking sheet. Make 7 more empanadas in same manner.
  8. Lightly brush empanadas all over with some of remaining egg wash and sprinkle each with 1/4 teaspoon sea salt. Bake in middle of oven until golden, 25 to 30 minutes.
  9. While empanadas are baking, reheat sauce. Cut each empanada in half with a serrated knife and serve with about 3 tablespoons sauce spooned around it.
  10. * Available at Latino markets and Kitchen/Market (888-468-4433).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 113.29 Kcal (474 kJ)
Calories from fat 73.98 Kcal
% Daily Value*
Total Fat 8.22g 13%
Cholesterol 23.25mg 8%
Sodium 921.5mg 38%
Potassium 265.52mg 6%
Total Carbs 8.78g 3%
Sugars 3.75g 15%
Dietary Fiber 1.85g 7%
Protein 2.16g 4%
Vitamin C 45.3mg 75%
Vitamin A 0.4mg 14%
Iron 0.9mg 5%
Calcium 27.3mg 3%
Amount Per 100 g
Calories 83.06 Kcal (348 kJ)
Calories from fat 54.23 Kcal
% Daily Value*
Total Fat 6.03g 13%
Cholesterol 17.04mg 8%
Sodium 675.55mg 38%
Potassium 194.65mg 6%
Total Carbs 6.43g 3%
Sugars 2.75g 15%
Dietary Fiber 1.36g 7%
Protein 1.58g 4%
Vitamin C 33.2mg 75%
Vitamin A 0.3mg 14%
Iron 0.7mg 5%
Calcium 20mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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