Mushroom and Butternut Squash Empañadas recipes

Mushroom and Butternut Squash Empañadas recipes
17 Ingredients
  • 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 jalapeño chiles, seeds and ribs discarded and chiles finely chopped
  • 1 pound 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
  • 1 dried pasilla de Oaxaca chile*
  • 3 garlic cloves, left unpeeled
  • 1 pound fresh tomatillos, husks discarded and tomatillos rinsed and quartered
  • 1/4 cup finely chopped white onion
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/3 Café Azul's pastry dough (1 pound)
  • 1 large egg, lightly beaten with 1 tablespoon water
  • 2 teaspoons coarse sea salt
Nutrition
425
21% daily value
8 servings
                                       
                                           
     

Fat

46% 30

Saturated

34% 7

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

12% 35

Carbs (net)

- 32

Fiber

11% 3

Sugars

- 5

Sugars, added

- 0

Protein

13% 6

Cholesterol

8% 24

Sodium

19% 446

Calcium

3% 33

Magnesium

8% 33

Potassium

7% 344

Iron

13% 2

Zinc

6% 1

Phosphorus

13% 92

Vitamin A

12% 112

Vitamin C

32% 29

Thiamin (B1)

25% 0

Riboflavin (B2)

19% 0

Niacin (B3)

25% 4

Vitamin B6

15% 0

Folate equivalent (total)

22% 88

Folate (food)

- 25

Folic acid

- 37

Vitamin B12

2% 0

Vitamin D

34% 5

Vitamin E

13% 2

Vitamin K

17% 21

Sugar alcohols

- 0

Water

- 120
Comments
 
×