Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Empanadas
How it's done
Filling
Heat the butter in a non-stick frying pan. Sauté the onion and garlic for approx. 2 mins. Add the squash, pour in the water, reduce completely, season. Allow to cool slightly, mix in the crème fraîche.
Empanadas
Roll out the dough, halve lengthwise, cut into 6 equal rectangles. Place 2 tbsp of filling in the middle of each piece of dough. Fold opposite corners on top of each other to make a triangle. Press the edges down firmly with a fork. Place the empanadas on a baking tray lined with baking paper.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove, allow to cool slightly.
| Tip: | Serve with the remainder of the crème fraîche as a dip. |
|---|---|
| Serve with: | Salad |
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