Mushroom and Butternut Squash Empañadas

Mushroom and Butternut Squash Empañadas
Photo by Anna Williams

Ingredients

  • 1 pound fresh tomatillos
  • ½ cup white onion
  • ¼ cup water
  • ½ teaspoon salt
  • 3 garlic cloves
  • 2 2- to 3-inch fresh jalapeño chiles
  • ½ teaspoon salt
  • + 10 more ingredients
    • 2 teaspoons coarse sea salt
    • 1 pound pastry dough
    • 6 small garlic cloves
    • ¼ cup olive oil
    • ¼ cup white onion
    • 1 large egg
    • 1 cup butternut squash
    • 1 pound fresh exotic mushrooms such as chanterelles, porcini, or hedgehogs (all one kind, not a mixture)
    • 1/3 cup chicken broth
    • 1 dried pasilla de Oaxaca chile

Cook squash in a small saucepan of boiling salted water until just tender, about 2 minutes, then drain in a sieve. Cook onion and garlic in oil in a large heavy skillet over moderately low heat, stirring, until onion is softened, about 3 minutes. Add jalap...

View full recipe at Epicurious

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