Ayote pies (abobera)

preparation of the dough:

Combine flour and salt in a large bowl. Cut the fat into pieces and add it to the flour. mix until it forms a coarse dough. Combine the hot sauce and water and spread over the flour mixture, one tablespoon at a time, mixing constantly with a fork until all debris is removed from the sides of the bowl. transfer the dough to a floured surface and knead it lightly. Refrigerate covered for one hour.

preparation of the filling:

Prepare the squash puree and the dough for the empanadas.
Place the raisins in a scoop cup and cover with boiling water. Let them rest for 10 minutes and then drain.
over medium heat, heat oil in large skillet. when hot, add onion. sauté until smooth, about five minutes. Add the meat, olives, garlic, chili, salt, cumin, and cinnamon. cook until meat turns slightly brown, taking care to move so meat separates into small portions, about five minutes. add the cup of squash puree. Remove from heat and let cool.
heat oven to 37 degrees F. Roll the dough out onto a floured surface, until it is 1/8 inch thick. cut out eight five-inch diameter circles. Place a similar amount of the filling on each dough circle. try to place it only on one side, as you do when filling a folded one. moisten the edge of each circle with cold water. fold the pasta trying to seal the filling well. place the patties on a tray. lightly coat them with the beaten egg. bake until golden brown, about 25 minutes. serve while still slightly warm. makes eight patties.