Butternut Squash and Feta Empanadillas

Name: Butternut Squash and Feta Empanadillas
Yield: Makes 12-15
Cuisine: Spanish
Ingredients: ¼ tsp salt; 1 red onion, finely chopped; 2 large garlic cloves, finely chopped; 80 g feta, crumbled; 8 basil leaves, finely chopped; freshly ground black pepper; 1 egg, beaten; 175 g plain flour; 50 ml tepid water; 85 g butter, cut into 1cm cubes; 3 tbsp olive oil; ½ butternut squash (approx. 200 g), peeled and cut into 1cm cubes

Preparation info

Makes
12-15

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

These are little crescent-shaped pies from Spain, very like miniature Cornish pasties. Great for parties, great for kids, and the pastry is incredibly easy and forgiving so it’s a good place to start if the whole notion of pie-making makes you nervous. I like to serve them with a simple tomato salad, as shown here.

Ingredients

For the Pastry

175 g plain flour
¼ tsp salt
85

Europe
United Kingdom
Spain
Mediterranean
Vegetarian
London
Pie

Method

Preheat the oven to 220°C (200°C fan).

First make the pastry. Sift the flour and salt into a bowl, add the butter and rub in with your fingertips until it starts to look like breadcrumbs. Add half of the beaten egg and stir with a fork to combine, then slowly add