Savory pumpkin empanadas
Ingredients
- 3 cups all purpose flour
- 1 1/2 tsp. salt
- 1 stick cold (unsalted butter, diced in 1/2" pieces (4 ounces))
- 1 egg + 1 yolk
- 1/3 cup ice water
- 1 tbsp. distilled white vinegar
- 4 ounces Mexican chorizo (removed from casing)
- 1 small onion (diced (about 1/2 cup))
- 2 cloves garlic (minced)
- 3/4 cup roasted calabaza squash
- 2 ounces queso fresco (crumbled)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 egg + 1 tbsp. water (whisked together)
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