-
-
My review
Squash and Kohlrabi Empanadas
5
Jennie
"Need to sneak some vegetables by a picky eater? These empanadas, inspired by a trip to Mendoza, Argentina, are the perfect vehicle for spicing up boring vegetables. Use homemade dough if you want, but for those short on time as we all usually are, store-bought pie crust works great. Switch up the vegetables with what is in season."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 308Original recipe yields 8 servings (16 empanadas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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 Facts
Share
Explore more
Reviews
Read all reviews 9Most helpful
Most positive
Least positive
Newest
6/25/2010
I used acorn squash...yellow would have been much soupier...so had to cook it longer. It was very, very good. I look forward to trying other veggies. But this mix of gold and green was beautiful...
8/18/2011
My modifications: when sauteing the garlic and ginger I added half a yellow cooking onion, diced, and then omitted the green onion called for later. I used closer to a sprinkling of nutmeg than ...
6/10/2011
Not too bad. I did do some alterations: Added Mushrooms and red pepper flakes. Make sure to have the mixture really cooled! I put mine in the freezer for 20 min, because I tried to go right from...
12/18/2011
I made the empanada dough from scratch (and had to bake these longer as a result), but otherwise followed the recipe exactly. The filling is delicious! I may make these again, but if I do, we'll...
8/16/2010
I made the recipe as-is, but there is no way to get 16 empanadas out of this... I used the Pillsbury brand for the pie crust; rolling them to stretch it out made these savoury pastries rip and t...
7/1/2018
This was delicious and pretty easy to make. Lots of yummy veggies in a cute little pocket.
7/22/2016
I made these as the recipe stated, I just made them double size so I had to bake a little longer. Everyone loved them. Excellent blend of flavors. Great way to use my fresh squash and kohl...
12/22/2013
This is amazing! I usually bypass recipes with little reviews but something told me to try. I AM glad I did. The only thing I did different was I deglazed the pan with vegetable stock. It's so g...
2/16/2013
Exceptional...everyone loved it! I used refrigerated biscuit or croissant dough.