Butternut Squash Empanadas with Smoky Beef Filling

Dice the beef steak into small 1-centimeter cubes and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.

Peel and dice the butternut squash into 1-centimeter cubes. Toss with 1 tablespoon olive oil and spread on a baking sheet in a single layer.

Roast the squash at 200 degrees C for 25-30 minutes, until tender and lightly caramelized at the edges. Remove and set aside to cool slightly.

While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced beef in a single layer and cook undisturbed for 2-3 minutes to develop a sear. Stir and cook 2-3 minutes more until browned on all sides. Remove the beef and set aside.

In the same skillet over medium heat, add 1 tablespoon olive oil. Add the diced yellow onion and cook 4-5 minutes until softened and translucent. Add the minced garlic, 1 tablespoon smoked paprika, and 1 teaspoon cumin, stirring constantly for 1 minute until fragrant.

Return the beef to the skillet with the onion mixture. Toss to combine. Remove from heat and fold in the roasted butternut squash. Taste and adjust salt if needed. Let the filling cool to room temperature before assembling.

Cut the cold butter into small cubes. Place the all-purpose flour and 1 teaspoon salt in a large bowl or food processor. Add the butter cubes and work with a pastry cutter or pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Gradually pour in the whole milk while mixing or pulsing, until the dough begins to come together into a shaggy ball. Turn out onto a lightly floured surface and knead gently 2-3 times until smooth.

Wrap the dough tightly in plastic wrap and rest in the refrigerator for 30 minutes to firm up and hydrate the flour.

Preheat the oven to 190 degrees C. Line two baking sheets with parchment paper.

Divide the rested dough into 12 equal portions, about 40 grams each. On a lightly floured surface, roll each portion into a thin circle roughly 15 centimeters in diameter.

Place 2 tablespoons of the cooled beef and squash filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal.

Beat the egg and brush the tops of the sealed empanadas with the egg wash for a golden finish.

Arrange the assembled empanadas on the prepared baking sheets and bake at 190 degrees C for 20-25 minutes, until the pastry is deeply golden brown and crisp.

Remove from the oven and let rest 5 minutes before serving warm.