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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.