Wood-Fired Pinto Bean and Butternut Empanadas with Smoky Chimichurri

Mince the parsley, cilantro, and garlic finely. Zest the lemon, then juice half of it (reserve remaining half for serving).

In a mortar or bowl, combine the minced herbs, garlic, lemon zest, lemon juice, smoked paprika, oregano, salt, and black pepper. Drizzle in the olive oil while stirring to create a pourable sauce. Set aside to let flavors marry for at least 10 minutes.

Preheat your oven to 400F (200C). Peel and cube the butternut squash into 1/2-inch pieces. Toss with olive oil, salt, and cumin until evenly coated.

Spread the squash in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the cubes are tender and caramelized at the edges. Remove and let cool slightly.

Heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the diced yellow onion and cook for 5-6 minutes, until softened and translucent.

Mince and add the garlic, cumin, and smoked paprika. Cook for 1 minute, until fragrant.

Add the cooked pinto beans, breaking them up with a wooden spoon until roughly half are mashed. Season with salt and black pepper. Fold in the roasted squash cubes.

Cook the filling for 3-4 minutes, stirring occasionally, until heated through and slightly thickened. Remove from heat and let cool to room temperature before filling the empanadas.

In a large mixing bowl, combine the flour and salt. Add the cold butter in small pieces and work it into the flour using your fingertips until the mixture resembles coarse crumbs with pea-sized pieces remaining.

Pour in the warm milk gradually, stirring with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Wrap in plastic and rest for 15 minutes at room temperature.

Divide the rested dough into 8 equal portions (about 2 ounces each). On a lightly floured surface, roll each portion into a 6-inch circle.

Beat the egg in a small bowl with 1 tablespoon water to create an egg wash. Set aside.

Place 2-3 tablespoons of the cooled bean and squash filling in the center of each dough circle. Brush the edges lightly with egg wash.

Fold the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork or by folding and pinching the dough over itself to seal completely. Brush the tops generously with egg wash.

If using a conventional oven: Preheat to 375F (190C). Arrange the assembled empanadas on a parchment-lined baking sheet. Bake for 22-25 minutes, until deep golden brown and flaky. If using a wood-fired oven or outdoor grill with a pizza stone: preheat to high heat (500-550F at stone level), then reduce to medium-low (375-400F effective) before baking. Place empanadas directly on the stone for 18-20 minutes, turning once halfway, until the crust is charred in spots and cooked through.

Remove from heat and let rest for 3-4 minutes. Serve warm with the smoky chimichurri spooned alongside or drizzled over the top.