2000s Recipes + Menus

Mushroom and Butternut Squash Empanadas

Serves8 (first course)
  • Active time:1 hr
  • Start to finish:3 hr (includes making dough)
October 2002
When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.

For empanada filling

  • 1 cup diced (1/4-inch) butternut squash
  • 1/2 cup finely chopped white onion
  • 6 small garlic cloves, minced
  • 1/4 cup olive oil
  • 2 (2- to 3-inch) fresh jalapeño chiles, seeds and ribs discarded and chiles finely chopped
  • 1 lb fresh exotic mushrooms such as chanterelles, porcini, or hedgehogs (all one kind, not a mixture), trimmed and coarsely chopped
  • 1/2 teaspoon salt
  • 1/3 cup chicken broth

For sauce

  • 1 dried pasilla de Oaxaca chile
  • 3 garlic cloves, left unpeeled
  • 1 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
  • 1/4 cup finely chopped white onion
  • 1/4 cup water
  • 1/2 teaspoon salt

For empanada crust

Make empanada filling:

  • 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 jalapeños and cook, stirring, 1 minute. Stir in mushrooms, salt, and broth and simmer, covered, until mushrooms are tender, 5 to 8 minutes. Simmer, uncovered, stirring occasionally, until liquid is evaporated, about 3 minutes, then stir in squash and salt to taste. Cool filling completely.

Make sauce:

  • Heat a dry griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast pasilla de Oaxaca chile, pressing down with tongs, 15 to 20 seconds on each side. Halve chile lengthwise and discard stem, ribs, and seeds.
  • Heat griddle over moderately high heat until hot, then toast garlic until lightly blackened, 2 to 3 minutes on each side. Cool garlic slightly and peel.
  • Simmer tomatillos, onion, water, chile, garlic, and salt in a large saucepan, covered, until tomatillos are very tender, about 20 minutes, and cool slightly. Remove 1 chile half and reserve, then purée sauce in a blender until smooth (use caution when blending hot liquids), adding as much of reserved chile half as necessary to achieve desired spiciness. Return sauce to pan and season with salt.

Form and bake empanadas:

  • Preheat oven to 400°F.
  • Divide dough into 8 equal pieces (2 ounces each) and form each into a disk. Roll out 1 piece on a lightly floured surface into a 6- to 7-inch round (1/8 inch thick). Spoon about 1/3 cup filling onto center and brush edge of pastry lightly with egg wash. Fold dough in half to form a half-moon, enclosing filling, and press edges together to seal. Crimp edge decoratively and transfer empanada with a spatula to a large baking sheet. Make 7 more empanadas in same manner.
  • Lightly brush empanadas all over with some of remaining egg wash and sprinkle each with 1/4 teaspoon sea salt. Bake in middle of oven until golden, 25 to 30 minutes
  • While empanadas are baking, reheat sauce. Cut each empanada in half with a serrated knife and serve with about 3 tablespoons sauce spooned around it.
Cooks' note: If your sea salt is very coarse, lightly crush it using a mortar and pestle or the back of a large heavy knife.

Photograph by Anna Williams

Recipe by Claire Archibald

Keywords
mexican,
appetizer,
claire archibald,
pastry,
latino

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