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Description
Ingredients
US|METRIC
12 SERVINGS
- 2 1/2 cups all-purpose flour (370 g)
- 1/2 tsp. salt (for dough, 3 g)
- 3/4 cup unsalted butter (cubed, 170 g)
- 1 large egg (beaten, for dough)
- 1/3 cup ice water (78 g)
- 1 egg (beaten, for egg wash)
- 4 strips bacon (thick, diced, 22 g)
- 1/2 cup yellow onion (minced, 65 g)
- 2 cups butternut squash (small diced, 277 g)
- 1 poblano pepper (diced)
- 1/4 cup queso fresco (crumbled, 72 g)
- 1/2 cup hibiscus flowers (dried, chopped, 30 g)
- 4 Tbsp. adobo sauce (from canned chipotles, 60 g)
- 2 Tbsp. currants (22 g)
- 1 tsp. salt (for filling, 6 g)
- 1 pinch pepper
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Directions
- MAKE THE FILLING: Boil 2 cups (473 g) of water. Add dried hibiscus flowers and boil for 10 minutes. Remove from heat and steep for 2 hours.
- Heat a large skillet on medium-high heat. Add bacon and cook until caramelized. Remove bacon. Discard all but 1 Tbsp. (12 g) of bacon grease and add the onion to the pan. Reduce heat to medium and cook onion for 2 minutes until translucent.
- Add butternut squash and poblano to the pan and cook for 10 minutes until tender. Stir occasionally so it browns on all sides.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1430mg60% |
| Potassium180mg5% |
| Protein6g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber1g4% |
| Sugars1g |
| Vitamin A60% |
| Vitamin C10% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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