MUSHROOM AND BUTTERNUT SQUASH EMPANADAS

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MUSHROOM AND BUTTERNUT SQUASH EMPANADAS

 

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.

Active time: 1 hr Start to finish: 3 hr (includes

making dough)

 

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 vegetable 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

1/3 Café Azul's pastry dough (1 lb)

1 large egg, lightly beaten with 1 tablespoon water

2 teaspoons coarse sea salt

 

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.

 

* Available at Latino markets and Kitchen/Market

(888-468-4433).

 

Makes 8 first-course servings.

 

 

 

 

 

 

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