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Squash and Kohlrabi Empanadas
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Seasonal vegetable empanadas made with flaky store-bought pie crust for a quick and delicious meal.
Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 (1 inch) piece fresh ginger, minced
  • 2 kohlrabi bulbs, peeled and cubed
  • salt and pepper to taste
  • 1 large yellow squash, cubed
  • 2 green onions, chopped
  • 0.5 cup chopped fresh spinach
  • 1 pinch ground nutmeg
  • 1 egg
  • 1 teaspoon water
  • 1 (15 ounce) package pastry for a 9 inch double crust pie
Instructions:
  • Heat olive oil and butter in a skillet over medium heat. Add garlic and ginger; sauté until fragrant, about 3 minutes. Incorporate kohlrabi, season with salt and pepper, and cook until softened, 3 to 4 minutes. Add yellow squash and cook until tender for 4 minutes. Mix in green onion, spinach, and nutmeg. Adjust seasoning with salt and pepper. Cook until spinach wilts, about 1 minute. Allow mixture to cool before serving.
  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a small bowl, whisk together the egg and water; set aside.
  • Roll out the pie crust and cut out 16 6-inch circles. Place 1 tablespoon of the kohlrabi mixture in the center of each circle. Brush the edges with water, fold in half, and crimp with a fork to seal. Transfer to baking sheet. Prick with a fork and brush with egg wash. Repeat with remaining dough and filling.
  • Bake in the preheated oven for 5 to 7 minutes until golden brown and flaky, then serve hot.

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