Argentine Vegetable Empanadas

Ingredients

• 400 g Puff pastry
• 300 g Butternut squash
• 150 g Fresh or frozen corn
• 100 g Ricotta
• 1 medium Red onion
• 2 clove Garlic
• 1 whole Egg
• 0.5 tsp Cumin
• 0.5 tsp Paprika
• 30 ml Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. Step 1

   Preheat oven to 190°C. Cut the squash into small cubes and cook by steaming or in a pan with a little oil until tender (10 minutes).

2. Step 2

   In a pan, sauté the diced onion and garlic over medium heat for 3 minutes. Add the squash, corn, ricotta, cumin, and paprika.

3. Step 3

   Cook for 5 more minutes. Season with salt and pepper. Let cool for 10 minutes.

4. Step 4

   Unroll the puff pastry and cut out squares or circles with a cookie cutter.

5. Step 5

   Fill each piece of pastry with 2 tbsp of filling, fold into a triangle or half-moon, seal the edges with a fork.

6. Step 6

   Beat the egg and brush over the top of the empanadas. Place on a buttered baking sheet.

7. Step 7

   Bake for 18-20 minutes until golden and crispy. Serve warm or at room temperature.