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Dairy
Medium
1 Hour, 30 Minutes
Diets 
Savory empanadas stuffed with a dairy sweet potato and pumpkin squash filling. Yields 15 empanadas.
5 and 1/2 ounces butter
1 and 1/2 cups (190 grams) Mishpacha Flour
3 ounces Gefen Potato Starch
1 tablespoon salt
2 egg yolks
2–3 tablespoons water
2 medium sweet potatoes, peeled and cut into small cubes
7 ounces pumpkin or butternut squash, cut into small cubes
5 tablespoons Galilee’s Delicacy Silan
1/2 teaspoon Haddar Kosher Salt
1/2 teaspoon Gefen Cinnamon
4.4 ounces ricotta cheese
salt
pepper
1 egg, beaten for brushing
1/4 cup nigella and sesame seeds (optional)
Combine all the dough ingredients in a food processor and pulse until it becomes a cohesive dough.
Wrap the dough in plastic and flatten it. Put it in the refrigerator for an hour.
Preheat the oven to 430 degrees Fahrenheit.
Transfer sweet potatoes and pumpkin to a bowl with the cheese, salt and pepper and mix.
Mix the orange vegetables with salt, Galilee’s Delicacy Silan and cinnamon in a large bowl. Transfer to a greased baking dish and bake for 25–30 minutes until the vegetables are soft and golden. Chill in the refrigerator for 20 minutes.
Heat the oven to 350 degrees Fahrenheit. Line a baking pan with Gefen Parchment Paper.
Roll out the dough into a quarter-inch-thick circle and cut out 20 circles with four-inch diameters.
Place a heaping tablespoon of the filling into the center of each circle and fold the circle of dough in half over it. Press firmly around the edge to seal and transfer to the baking pan. Brush the top of each with egg and sprinkle with nigella and sesame (if desired).
Bake for about 15 minutes until golden brown. Serve hot.
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