for 6 pieces

Filling

1 tbsp	butter
1	onion, finely chopped
2	garlic cloves, finely chopped
250 g	squash, coarsely grated
1 ½ dl	water
¼ tsp	nutmeg
1 tsp	salt
a little	pepper
100 g	crème fraîche

Empanadas

1	sheet of pastry, rolled into rectangles (approx. 25 x 38 cm)

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.

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