Savory Empanadas My Way Recipe

How to make it

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• Preheat oven to 350 degrees (F).
• Brown hamburger in large skillet over medium heat, drain fat.
• Reduce heat to medium low.
• Add in taco seasoning, water and butternut squash puree and stir all to incorporate.
• Add corn and stir. Simmer 10 minutes.
• Remove from heat and stir in the cooking creme and the shredded cheese, a little at a time, to really incorporate well.
• Set filling aside to cool down - I take it out of the hot pan and dump it into a shallow bowl to help this along.
• Working with one roll of dough at a time, unroll the prepared pie dough and using a rolling pin, roll it a little thinner than it comes in the package.
• Cut circles to your desired size, I've seen recipes that call for using a 3 inch biscuit cutter, which would be easy, but I haven't the patience to fool with filling and sealing such small circles, so I just make free-form "circles" with a knife and try to use up all of the dough (great instructions, right?).
• Once you have your circles (or whatever shape you ended up with!) place the appropriate amount of filling for the size onto one side of the circle, allowing enough space to fold them over and seal them at the edges without pushing filling out. My circles were big, I got about a scant 1/4 cup of filling in each.
• Dip your clean finger or a pastry brush in some water and dab it around the edge of the circle.
• Fold the dough circle over to cover the filling and press the edges together, then seal by crimping the edges lightly with a fork.*
• Place on an ungreased baking sheet and bake at 350 for about 15-20 minutes or until deep golden brown.**
• *If you want to get fancy, at this point, you could brush these with egg wash, but that doesn't impress my kids at all (can you imagine?), so I skip it.
• **When I've made these ahead and frozen them I bake them @ 450 for 15 minutes straight out of the freezer.