Ingredients

• 1 cup Unsalted Butter cut into 1/2-inch cubes and frozen
• 2 cups Whole Wheat Pastry Flour plus more for rolling the dough
• 1 tsp Kosher Salt
• 1/4 cup ice cold water
• 1 Tbsp Ghee
• 1/2 cup Sweet Onion, chopped fine
• 1 1/4 cups Butternut Squash peeled, seeded and diced into 1/2-inch cubes
• 3/4 cup Green Peas frozen
• 1/2 Tbsp chopped fresh Garlic
• 1/2 tsp Garam Masala
• 1/2 tsp ground turmeric
• 1/2 tsp Brown Mustard Seeds
• 1/4 tsp freshly grated ginger*
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Ground Cumin
• 1/4 tsp Kosher Salt
• 1/4 tsp Freshly ground black pepper
• Egg Wash: 1 Egg and 1 Tbsp Milk 1 Egg and 2 tsp Heavy Cream (lightly beaten and placed in a small bowl)
• Flake Salt for finishing

Instructions

1. Cut the butter into 1/2-inch cubes and place in the freezer while you prepare the other ingredients. In a stand mixer fitted with the paddle attachment, add the pastry flour and salt. Mix on low speed to combine.
2. Scatter the frozen butter over the flour mixture. Turn the mixer to medium-low speed, and mix until the butter becomes the size of peas (about 3 minutes).
3. Turn the mixer to low and stream in the ice-cold water. Mix just until the dough comes together (make sure you don’t overmix the dough or your crust won’t be flaky!). Use your hands to quickly shape the dough into a disk, wrap in plastic wrap and place in the fridge for 30 minutes, or until cold.

1. While the dough is resting, make the filling. In a medium saucepan set over medium heat, warm the ghee. Add the onions and sauté, stirring constantly until the onions are transparent, about 3 minutes. Add the squash, peas and onions and sauté, stirring constantly until the onions are transparent and the squash is cooked through, about 10-12 minutes. Add the remaining 9 ingredients. Cook an additional 1-2 minutes, remove from heat and set aside to cool.

1. Preheat the oven to 375°F. Remove the dough from the fridge and turn onto a floured work surface. Roll the dough to 1/4-inch thickness.
2. Using the teacup saucer (6 inches in diameter) and a paring knife, cut a circle of dough and place each circle of dough onto a sheet pan lined with parchment paper. Repeat the process, re-rolling the dough as necessary, until you have six rounds. Dough rounds should be evenly placed (about three per baking sheet).
3. Divide the filling evenly among the six rounds. Brush the edges with the egg wash. Fold the dough to create a half circle. Using a fork dusted with flour, press along the edges of the dough to tightly seal the pastry.
4. Brush each empanada with the egg wash and sprinkle with the flake salt and black pepper. (Note: If the dough seems sticky and warm at this point, refrigerate the empanadas until chilled and firm, 15-20 minutes). Bake the empanadas for 25-30 minutes, or until they’re golden brown and firm to the touch. Let cool for 20 minutes before serving.