Butternut Squash Empanadas Recipe - Great British Chefs

Ingredients

• 500g of shortcrust pastry block
• plain flour, for dusting
• 1 egg yolk, beaten, to glaze
• 1 red pepper
• olive oil
• 1 knob of butter
• 1 butternut squash, peeled, diced and the seeds reserved
• 1 swede, peeled and diced
• 1 turnip, peeled and diced
• 1 onion, peeled and diced
• 2 garlic cloves, peeled and diced
• 1 pinch of ground cumin
• sage leaves, finely chopped
• 120g of goat's cheese
• salt
• freshly ground black pepper
• watercress
• 1 bunch of chives, finely chopped
• 3 tbsp of olive oil
• 1 tbsp of white wine vinegar