Browse the Recipe Index


Squash Empanadas

These take some work to make but they are worth it. If you would like a shortcut, just use store bought pastry dough. I usually serve these with sour cream and guacamole.


  • 4 1/2 cups all-purpose flour
  • 3 tsp salt
  • 2 sticks cold unsalted butter, cut into small cubes
  • 2 large eggs
  • 2/3 cup ice water
  • 2 tablespoons distilled white vinegar


  • 2 Tbsp olive oil
  • 3 cloves of garlic, finely minced
  • 1 large summer squash, cubed
  • 1 small zucchini, cubed
  • 2 large scallions, sliced
  • 3 radishes, minced
  • 1 tsp cumin
  • 1/4 tsp nutmeg
  • salt and pepper to taste
  • 1 egg

For Dough:

  1. Add flour and salt in large bowl. Slowly add butter cubes and use your fingertips to blend together until batter looks like dried oatmeal. Don\'t worry about a few small lumps.
  2. Beat together the last of the ingredients in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
  3. Turn out mixture onto a lightly floured surface and then knead gently just enough to combine dough.
  4. Form dough into two flat rectangles and chill, wrapped in plastic wrap for at least 1 hour.

For Filling:

  1. Heat oil in large skillet over medium heat. Add garlic and saute for 2 minutes.
  2. Add squash and zucchini and heat for about 5 minutes or until they begin to feel tender.
  3. Add radishes and spices and cook for 1 more minute.
  4. Remove from heat.

To Assemble Empanadas:

  1. Preheat oven to 425.
  2. Combine egg with 1 tsp water.
  3. When dough is ready, remove from fridge and roll out. Use a circular cutter, such as a bowl, to cut out the dough.
  4. Spoon a small amount of mixture into each circle. (Do not overfill)
  5. To help seal the empanadas you can use a fork to close the dough and/or use a small amount of water at the seal to help hold the two pieces together.
  6. Aerate the top with a fork and brush with egg wash.
  7. Bake for 8 minutes on each side or until golden brown.
Published: Wednesday, September 7th, 2011 by Kelly
Kelly's Recipe Cards
© 2011, created by interactive developers