Chef Jessica Monty

Empanada's

INGREDIENTS

• 1 stick very cold butter, cubed
• 2½ cups all-purpose flour
• 1 egg
• ¼ cup very cold water
• 1 butternut squash
• Olive oil
• 1–2 tbsp Maple syrup
• 1 yellow onion, diced
• 1 apple, cubed
• Salt and pepper, to taste
• Fresh sausage (about ½ to ¾ lb, removed from casing)
• ¼ cup fresh sage, chopped
• Fresh parsley, for garnish
• 1 additional egg (for egg wash)

DIRECTIONS

• Cut a very cold stick of butter into small cubes.
• In a food processor (or by hand), combine the butter, flour, egg, and salt. Pulse a few times until crumbly.
• Add cold water 1 tablespoon at a time, pulsing between each. The dough is ready when it begins to clump together.
• Lightly flour a clean surface and form the dough into 2 disks.
  
• Wrap the disks and refrigerate for 30 minutes.
• Trim both ends off the butternut squash. Cut it in half lengthwise and scoop out the seeds with a sturdy spoon.
• Cut each half into quarters, peel, and cube the squash.
• Spread on a baking sheet, drizzle with olive oil and maple syrup, and season with salt and pepper.
• Roast at 400°F for 45 minutes, or until tender and caramelized.
• Dice the onion and place it in a bowl.
• Cube the apple and add it to the bowl with the onion.
• Mince the fresh sage and set it aside.
• Remove sausage from casing and cook it in a skillet with a drizzle of olive oil until browned.
• In a large pot, combine roasted squash, onion, apple, sage, and cooked sausage. Mash to combine and season with salt and pepper to taste.
• Re-flour your work surface and roll out one dough disk, rotating as you go to prevent sticking.
• Use a 5-inch bowl or cutter to cut out circles. Peel away excess dough.
• Add filling to each circle. Brush edges with egg wash, fold over, and crimp with a fork to seal.
• Poke a few holes in the top of each empanada for steam to escape, then brush tops with egg wash.
• Place assembled empanadas in the fridge for 30 minutes to chill.
• Preheat oven to 400°F. Bake empanadas for 12–15 minutes, or until golden brown.
• Garnish with chopped parsley and serve warm.

KNIFE UTILIZED

• Meridian Elite Kullens Vegetable Knife- 7"
• Meridian Elite Spear Point Paring Knife 3.5"

WHAT IS AN EMPANADA?

An empanada is a stuffed pastry that is folded over and sealed before being baked or fried. The name comes from the Spanish word "empanar", meaning “to wrap in bread.” Empanadas are popular throughout Latin America, Spain, and even parts of the Philippines, each region adding its own twist.

What’s Inside?

Empanadas are incredibly versatile. Fillings can be sweet or savory, and commonly include:

• Savory: Ground beef, chicken, cheese, vegetables, sausage, or seafood
• Sweet: Fruit, dulce de leche, sweet potato, or custards

They’re often seasoned with spices, herbs, or sauces that reflect local flavors.

How Are They Made?

The basic process involves:

1. Making the dough – usually a simple mixture of flour, fat (like butter), water, and salt.
2. Preparing the filling – fully cooked and cooled before assembly.
3. Assembling – dough is rolled out, circles are cut, filled, folded, and sealed (often with a fork crimp).
4. Cooking – baked for a flakier result, or fried for extra crispiness.

Cultural Variations

• Argentina: Often baked with fillings like beef, egg, olives, and spices.
• Puerto Rico: Fried and filled with ground meat, cheese, or picadillo.
• Spain: Larger empanadas often cut into slices and filled with tuna, tomato, or onions.
• Philippines (Empanada): Typically includes ground meat, potatoes, and sometimes raisins.

Why People Love Them

• Portable
• Customizable
• Great for meal prep or parties
• Comforting, flavorful, and satisfying