Basil-Squash, Beef & Cheese Empanadas

Servings: 20

For the Empanadas:

• 2 Refrigerated Pie Crusts, or homemade (recipe below)
• 1 tbsp. Olive Oil
• 1 lb. Ground Beef
• ½ Yellow Onion, chopped
• 1 ½ cups Butternut Squash, chopped
• 2-3 Garlic Cloves, minced
• 2 tbsp. Red Gold Sweet Basil Tomato Paste
• 14-oz. Tomato Love Mild Diced Tomatoes with Green Chiles
• 1 tsp. EACH: Ground Cumin, Chili Powder, Salt, Black Pepper
• ¼ cup Fresh Basil, chopped
• ¾ cup Shredded Cheddar
• 1 Egg, beaten
• (Optional) Poppyseeds, for topping

‍

(Optional) Homemade Pie Crust:

• 2 ½ cups All Purpose Flour + more for rolling
• 1 tbsp. Granulated Cane Sugar
• 1 tsp. Salt
• 1 cup Cold Butter, cubed
• 5-7 tbsp. Cold Water

For the Empanadas:

1. In a large skillet over medium high heat, add the olive oil to warm up 1 minute.
2. Add the beef in small chunks to brown untouched 4-5 minutes, until edges are crispy.
3. Break up the beef with a spatula.
4. Add the chopped onion, squash, and garlic. Sauté 3-4 minutes.
5. Add the tomato paste and stir until well incorporated.
6. Add the spices and diced tomatoes. Mix well and cook another 2-3 minutes, until any tomato juice has slightly thickened.
7. Turn off the heat, then stir in the fresh basil and cheddar cheese until melted.
8. Let the beef mixture come to room temperature while you preheat the oven to 400F. Line 1-2 large baking sheet pans with parchment paper.
9. Use a 3-4” cookie cutter to cut circles out of your rolled pie crusts. Place them 2” apart on the prepared pans.
10. Spoon about 2 tablespoons of the beef mixture into the centers of each circle. Fold over dough and seal edges together with a fork (crimp the edges together).
11. Brush the empanadas with the beaten egg. (Optional: Top each with poppyseeds.)
12. Bake for 12-15 minutes, until golden and crispy on top. Enjoy!

‍

For the Homemade Pie Crust:

1. Add the flour, sugar, and salt into a food processor. Mix for 30 seconds.
2. Add the cubed cold butter and pulse on LOW until all flour has absorbed the butter.
3. While running on LOW, add the cold water just until the dough begins to pull away from the food processor bowl. Start with 5 tablespoons, then work adding one tablespoon at a time. Be careful not to over mix!
4. Transfer the dough to a clean surface. Separate into 2 parts.
5. Flatten the two parts into flat 1” disks, wrap tightly in plastic wrap, then chill in the fridge for at least 30 minutes to overnight.
6. When ready to use, roll out to 1/8” depth on a lightly floured surface.
7. Continue to follow the regular empanada steps.