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1
Cook squash in a small saucepan of boiling salted water until just tender, about 2 minutes, then drain in a sieve.
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2
Cook onion and garlic in oil in a large heavy skillet over moderately low heat, stirring, until onion is softened, about 3 minutes.
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3
Add jalapenos and cook, stirring, 1 minute.
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4
Stir in mushrooms, salt, and broth and simmer, covered, until mushrooms are tender, 5 to 8 minutes.
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5
Simmer, uncovered, stirring occasionally, until liquid is evaporated, about 3 minutes, then stir in squash and salt to taste.
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6
Cool filling completely.
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7
Heat a dry griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast pasilla de Oaxaca chile, pressing down with tongs, 15 to 20 seconds on each side.
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8
Halve chile lengthwise and discard stem, ribs, and seeds.
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9
Heat griddle over moderately high heat until hot, then toast garlic until lightly blackened, 2 to 3 minutes on each side.
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10
Cool garlic slightly and peel.
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11
Simmer tomatillos, onion, water, chile, garlic, and salt in a large saucepan, covered, until tomatillos are very tender, about 20 minutes, and cool slightly.
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12
Remove 1 chile half and reserve, then puree sauce in a blender until smooth (use caution when blending hot liquids), adding as much of reserved chile half as necessary to achieve desired spiciness.
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13
Return sauce to pan and season with salt.
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14
Preheat oven to 400F.
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15
Divide dough into 8 equal pieces (2 ounces each) and form each into a disk.
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16
Roll out 1 piece on a lightly floured surface into a 6- to 7-inch round (1/8 inch thick).
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17
Spoon about 1/3 cup filling onto center and brush edge of pastry lightly with egg wash.
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18
Fold dough in half to form a half-moon, enclosing filling, and press edges together to seal.
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19
Crimp edge decoratively and transfer empanada with a spatula to a large baking sheet.
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20
Make 7 more empanadas in same manner.
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21
Lightly brush empanadas all over with some of remaining egg wash and sprinkle each with 1/4 teaspoon sea salt.
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22
Bake in middle of oven until golden, 25 to 30 minutes.
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23
While empanadas are baking, reheat sauce.
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24
Cut each empanada in half with a serrated knife and serve with about 3 tablespoons sauce spooned around it.
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25
Available at Latino markets and Kitchen/Market (888-468-4433).
