Vegetable Empanadas

1 tablespoon extra virgin olive oil

1 small onion, finely chopped

1 clove garlic, minced

1 cup peeled (¼-inch) cubes butternut squash

Kosher salt

1 cup canned black beans, rinsed and drained

1 (8¾-ounce) can yellow corn, drained

¼ cup raisins

¼ cup pitted black olives, drained and finely chopped

2 (14-ounce) packages pie crusts, defrosted

1. Preheat oven to 450°F. 
2. Line a jelly-roll pan with parchment paper. In a medium sauté pan, heat oil over medium heat. 
3. Cook onions for 3 minutes; add garlic and cook for 2 minutes more, stirring occasionally. Remove from heat and transfer vegetables to a large bowl. In the same pan, add ½ cup water, squash, and salt. Cover and cook over high heat for 5 minutes or until tender. Drain and place in the bowl with onions and garlic. Stir in black beans, corn, raisins, olives, and ½ teaspoon salt; mix thoroughly. 
4. Divide the pie crust into 4 equal parts. On a floured board, stretch or press out each piece into a circle about 8 inches in diameter. Spread equal amounts of filling on one-half of each circle. Fold the circle in half over the filling and crimp the edges with your fingers or a fork to seal well. You may need to use some water as a glue to secure the seal. 
5. Place the empanadas on the prepared pan and bake for about 25 minutes, or until golden brown. Serve with Iced Mexican Coffee. 

Recipe Courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim, 2010).