How to prepare delicious squash empanadas

Step 1 : For the dough, combine the flour and salt in a large bowl.

Step 2 : Then, cut the fat into pieces and add to the flour, mixing until a coarse dough forms.

Step 3 : Next, combine the hot sauce and water, and drizzle over the flour mixture, one tablespoon at a time, mixing constantly with a fork until all residue is removed from the bowl walls.

Step 4 : Transfer the dough to a floured surface and knead lightly, then cover and refrigerate for an hour.

Step 5 : For the filling preparation, first prepare the squash puree and set aside.

Step 6 : Then, place the raisins in a cup and cover with boiling water, letting them soak for 10 minutes and then draining, setting aside.

Step 7 : Heat the oil in a large skillet over medium heat.

Step 8 : Once hot, add the onion and sauté until softened, about five minutes.

Step 9 : Add the beef, olives, garlic, chili, salt, cumin, and cinnamon, and cook until the meat turns slightly dark, stirring constantly to break it up into small portions, about five minutes.

Step 10 : Then, add the cup of squash puree, remove from heat, and let cool.

Step 11 : To finish, preheat the oven to 180°C.

Step 12 : Roll out the dough on a floured surface until it reaches about ½ cm thick.

Step 13 : Cut eight 8 cm diameter circles, and place a similar amount of filling on each circle, making sure to place it on only one side.

Step 14 : Moisten the edge of each circle with cold water, fold the dough over to seal the filling well, and place the empanadas on a tray, lightly brushing them with beaten egg.

Step 15 : Bake until they turn a golden brown, about 25 minutes.

Step 16 : Serve while still slightly warm.