Butternut Squash, Potato and Turkey Empanada

Step 1

Place flour, salt, sugar and butter in a food processor and pulse until you get pea-size chunks of butter.

Step 2

Mix together water, eggs and vinegar

Step 3

Add liquid mixture to the food processor and pulse until it comes together

Step 4

Turn mixture out onto a floured board and knead until it's no longer crumbly

Step 5

Wrap in plastic wrap and refrigerate for 1 hour

Step 6

Alternately, you can use a pastry cutter to mix the flour and butter and use your hands to bring the liquid mixture and flour together.

Step 7

While the dough is resting, make the filling.

Step 8

Coat sauté pan with extra virgin olive oil and sauté shallots until translucent.

Step 9

Add ground turkey and sauté until brown.

Step 10

Add squash, potatoes and sauté for about 2 minutes

Step 11

Add tomato paste and water and mix until the tomato is incorporated

Step 12

Season with salt and pepper

Step 13

Cook until squash and potatoes are cooked through, about 15 minutes

Step 14

Add fava beans and dried cranberries

Step 15

Stir to combine and allow to slightly cool.

Step 16

Preheat oven to 375°F

Step 17

On a floured surface roll dough into a log and cut 24 - 32 pieces (32 pieces will make about 4-inch wide empanadas).

Step 18

Flatten a dough piece into a 1/8th inch thick disc using a floured rolling pin.

Step 19

Lightly brush egg wash on the edge of 1/2 the disc.

Step 20

Place a heaping tablespoon of filling in the center of the disc.

Step 21

Fold dough over so that the egg wash seals the edges.

Step 22

Crimp edges with fork tines to seal.

Step 23

Place raw empanada on a greased or lined baking sheet.

Step 24

Continue with the rest of the dough.

Step 25

Brush the empanadas with the egg wash and bake for 20-25 minutes until golden brown.