Squash Empanadas - cooking recipe

Ingredients

None None FOR THE DOUGH
1 pkg (1/4 oz) active dry yeast
1 tsp sugar
4 1/2 cups flour
2 tsp salt
1/4 cup olive oil
None None FOR THE FILLING
1 None butternut squash (about 1 1/3 lbs), peeled, seeded and coarsely chopped
2 tbsp olive oil
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh cilantro
2 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp ground coriander
1 None red onion, finely chopped
5 oz feta cheese, crumbled
1 None egg, lightly beaten

Preparation

For the dough, combine the yeast, sugar and 1 1/2 cups water in a small bowl. Let stand for 5 mins, or until foamy.
Combine flour and salt in a large bowl; make a well in the center. Add yeast mixture and oil. Using your hands, mix until combined. Turn onto a floured surface; knead for 10 mins, or until smooth and elastic. Place in a large, oiled bowl; turn to coat in oil. Cover with plastic wrap. Let stand in a warm, draft-free place for 1 hour, or until dough has doubled in size.
Meanwhile, for the filling, preheat the oven to 400\u00b0F. Combine squash and oil in a large roasting pan; season. Roast, turning occasionally, for 20 mins, or until tender. Leave oven on. Transfer squash to a heatproof bowl; mash. Stir in herbs, spices, onion and feta; season to taste. Refrigerate until cooled.
Line 2 baking trays with parchment paper. Divide dough into 20 balls. Roll each ball on a floured surface into a 4-inch round.
Spoon a rounded tablespoon of filling mixture onto half of each round. Brush edge with a little egg; fold over tightly to enclose filling and form a half-moon shape. Twist the edge to seal filling (or crimp with a floured fork); place on prepared pans. Brush tops with a little more egg.
Bake for 30 mins, or until golden. Serve hot or at room temperature with salsa or tomato sauce.