Squash + Goat Cheese Empanadas

These were a big hit. I used the dough recipe suggested, but I substituted Cup4Cup gluten-free flour for regular all-purpose flour. The crusts on the empanadas were perfectly flaky. I got about 16 6-inch pastries out of the dough recipe but had a ton of left-over filling. I liked the flavors in the squash filling, but I found the nutmeg to be a bit strong. I would suggest cutting the nutmeg back to 1/4 tsp. to start. I also filled some of the pastries with a mushroom and black bean burrito filling, and those were delicious too. Great basic recipe!