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Butternut Squash and Caramelized Onion Empanadas


Pastry Dough

9 ounces (2 cups) all-purpose flour
5 ounces Earth Balance butter
1 teaspoon kosher salt
5 tablespoons ice water
1 tablespoon vinegar

Empanada Filling

4 medium-sized red onions
2 tablespoons olive oil
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
3/4 teaspoons kosher salt
2 tablespoons red wine
2 tablespoons balsamic vinegar
1 1/2 cups small diced butternut squash
1 – 2 tablespoons olive oil
1/4 teaspoon ground cayenne
1/4 teaspoon Hungarian paprika
2 apples
2 tablespoons Earth Balance butter
1/4 cup dark raisins



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