In a large bowl, whisk together the gluten-free all-purpose flour and salt.

Add the cold butter and mix until it resembles coarse crumbs.

Stir in the egg and gradually add cold water, one tablespoon at a time, until the dough comes together. Aim for a smooth, non-sticky consistency.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a skillet over medium heat, add the olive oil and sauté the diced apple until soft.

In a bowl, mix the mashed butternut squash, sautéed apple (if using), cooked quinoa, cinnamon, salt, and pepper until well combined.

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a lightly floured surface to about ⅛ inch thick.

Cut out circles of dough (approximately 4-5 inches in diameter).

Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.

Place the empanadas on a lined baking sheet.

Brush the tops of the empanadas with a little egg wash for a golden finish.

Bake for 25-30 minutes or until golden brown.