Butternut Squash and Leek Empanadas
Ingredients
- 10 empanada disks, thawed in the refrigerator (we like using the ones with puff dough or the ones designated for baking)
- 10 oz chopped butternut squash, if frozen be sure to thaw
- 1 leek, thoroughly cleaned and finely chopped
- 2 garlic cloves, finely minced
- 3 tablespoons of oil
- 8 oz of gruyere cheese, grated
- 2 tablespoons of heavy cream
- 1 egg
- 4 sprigs of thyme
- 4 sage leaves
- Salt and freshly cracked pepper
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