3 cups all-‐purpose flour
3⁄4 cup corn meal
3 tablespoons sugar
1 teaspoon salt
3⁄4 cup vegetable shortening
1-‐ 1 1⁄4 cups cold water
3 teaspoons apple cider vinegar
1 1⁄2 pounds baby butternut squash, peeled, seeded, and chopped, about 3 cups
1 tablespoon olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 1⁄2 teaspoons chili powder
1⁄2 teaspoon ground cumin
1⁄2 teaspoon smoked paprika
1⁄4 teaspoon salt
1 1⁄2 cups of black beans, one 15 ounce can
juice of 1 lime
1 tablespoon maple syrup
To prepare the dough:
Combine the flour, corn meal, sugar, and salt in a large bowl.
Add the shortening by the tablespoon to the large bowl and cut it in using a large fork or pastry cutter.
No large chunks of shortening should remain when you are done and the flour mixture should look very crumbly.
In a small cup, mix together the cup of cold water and the vinegar.
Using a large spoon, slowly stir in the water to the flour mixture until a semi cohesive dough has formed.
If the mixture still has many dry spots, add the additional 1⁄4 cup of water.
Form the dough into a ball and place it in a covered bowl in the fridge while you make the filling.
Warm the oven to 400 degrees.
To make the filling:
Steam the squash on the stovetop for about 10 minutes or until tender.
While the squash steams, warm the olive oil over a medium heat in a large pan and sauté the onion until it turns translucent, about 5 minutes.
Add the garlic, spices, and salt and continue to cook until fragrant, about 1 minute.
Add the beans, squash, lime juice, and maple syrup and continue cooking until the beans are heated through and the mixture is well combined, about 3 minutes.
Turn off the heat and set aside.
On a well-‐floured surface, roll the dough out until it is about 1/8 inch thick.
Using a 3 1⁄2 inch biscuit cutter or the lip of a large glass cut out about 20 disks from the dough.
On the bottom third of each disk add a large spoonful of the squash and black bean filling.
Fold the dough over the filling so that you are left with a half moon.
Crimp the edge of the empanada with a fork to seal it shut. Repeat with remain disks.
Place the empanadas on a lined baking sheet and bake for 25-‐30 minutes or until they appear golden.
Serve warm alongside your favorite salsa.
Makes about 20 small empanadas, enough for 4-‐ 6 people