Wednesday, April 1, 2009
I started with some store bought Goya empanadilla shells
I cooked some butternut squash with corn, butter, salt, pepper and nutmeg in a sauce pan till soft.
I then overstuffed the pastry with the filling
The empanada was then fried and kept warm in the oven
The result was a very mild flavor, with a good crunch from the pastry. It was served with a grilled steak, heavy on the seasoning to balance the mild squash empanada. We thought it was very good.