Basil-Squash, Beef & Cheese Empanadas

TO MAKE THE FILLING -

• In a large skillet over medium-high heat, add the olive oil and warm for 1 minute.  Add the beef in small chunks to brown untouched for 4-5 minutes until edges are crispy. 
• Break up the beef with a spatula, add the chopped onion, squash and garlic.  Sauté for 3-4 minutes.  Add the tomato paste and stir until well incorporated.
• Add the spices and diced tomatoes.  Mix well and cook another 2-3 minutes until any tomato juice has slightly thickened.  Turn off the heat, then stir in the fresh basil and cheddar cheese until melted.
• Let the beef mixture come to room temperature while you preheat the oven to 400°F.  Line 1-2 large baking sheet pans with parchment paper.  
• Use a 3-4" cookie cutter to cut circles out of your rolled pie crusts.  Place them 2" apart on the prepared pans.
• Spoon about 2 tablespoons of the beef mixture into the centers of each circle.  Fold over dough and seal edges together with a fork (crimp the edges together).   Brush the empanadas with the beaten egg and sprinkle with poppy seeds if desired.
• Bake for 12-15 minutes until golden and crispy on top.  

TO MAKE THE HOMEMADE PIE CRUST-

• Add flour, sugar and salt into a food processor, mix for 30 seconds.  Add the cubed cold butter and pulse on low until all flour has absorbed the butter.  While running on low, add the cold water just until the dough begins to pull away from the food processor bowl. Start with 5 tablespoons, then work adding one tablespoon at a time.  Be careful not to overmix!
• Transfer the dough to a clean surface, separate into 2 parts.  Flatten the two parts into flat 1" thick disks, wrap tightly in plastic wrap, then chill in the fridge for at least 30 minutes to overnight.  When ready to use, roll out dough to 1/8" thick on a lightly floured surface.  Continue to follow the regular empanada steps.