How to cook
Sift the flour in a bowl and mix it with the turmeric and salt. Cut the butter into small cubes - it should be chilled and hard. Add it to the flour and mix it with your fingers, until you achieve a crumbly texture.
Add the spoons of water gradually and knead a semi soft, smooth textured dough. If it appears to be too hard, add a little butter or water. Form the dough into a ball, wrap it in cling film and allow it to rest in the fridge for 30 minutes.
In the meantime start preparing the filling. Chop the squash, carrot and and yellow pepper into relatively small cubes and saute them in hot oil until they are cooked.
Chop the garlic spinach and parsley and add them to the rest of the vegetables. Cook for 2-3 minutes and season with salt and pepper.
Set the pan aside and let the filling cool a little, while you dice the Cheddar cheese. We have chosen this particular cheese not only for its destinctive scent, but also for its color, which will enrich the autumnal palette of the filling. Add the cheese to the slightly cooled stuffing.
Roll out the chilled dough into a thin sheet on a floured surface and cut it into circles 4.3″ (11 cm) in diameter. Place a spoonful of the filling and seal each empanada well, so the stuffing doesn't leak out while baking.
Preheat the oven to 390°F (200 degrees) and bake for around 25 minutes.
Sprinkle the empanadas with a little water and cover with a clean cloth for 7-8 minutes.