HORS MUSHROOM & BNT SQUASH EMPANADAS

By BobD

Ingredients

• 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.
• 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 jalapeno 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 chicken 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 pastry dough (1 lb)
• 1 large egg, lightly beaten with 1 tablespoon water
• 2 teaspoons coarse sea salt

Details

Adapted from gourmet.com

Preparation

Step 1

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 jalapenos 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 puree sauce in a blender until smooth- 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 400F.

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.

PASTRY DOUGH
MAKES ABOUT3 LB (ENOUGH FOR 24 EMPANADAS)

This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce, but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the refrigerator for 6 to 8 hours before using.)

5 cups all-purpose flour
1 tablespoon salt
4 sticks (2 cups) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 tablespoon Champagne vinegar
About 3/4 cup ice water

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.

Beat egg with vinegar in a 1-cup measure using a fork, then add enough ice water to measure 1 cup total.

Add to flour mixture, stirring with fork until incorporated.

Turn out mixture onto a lightly floured surface and knead gently with heel of your hand just enough to bring dough together.

Roll out or pat into a 15- by 9-inch rectangle. Arrange dough with short side nearest you, then fold into thirds like a letter to form a roughly 5- by 9-inch rectangle.

Chill dough, wrapped in plastic wrap, at least 1 hour and up to 6 (do not chill longer or dough will discolor).