Squash and Kohlrabi Empanadas

Squash and Kohlrabi Empanadas

Trying to get some veggies past a fussy eater? These empanadas, inspired by a visit to Mendoza, Argentina, are ideal for adding excitement to bland vegetables. While homemade dough is an option, store-bought pie crust is a convenient shortcut when time is limited. Feel free to vary the vegetables based on what's in season for a fresh twist!
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Snack
Cuisine world cuisine
Servings 8
Calories 308 kcal

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 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
  • ½ 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. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.
  • Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
  • Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

Nutrition

Calories: 308kcalCarbohydrates: 28gProtein: 5gFat: 20gSaturated Fat: 5gCholesterol: 27mgSodium: 286mgPotassium: 356mgSugar: 3gVitamin C: 40mgCalcium: 35mgIron: 2mg
Keyword Squash and Kohlrabi Empanadas
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Article Categories:
Argentinian Recipes

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