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.

Jennie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

307.8 calories; 5.4 g protein; 27.7 g carbohydrates; 27.1 mg cholesterol; 286.2 mg sodium. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 4 stars
06/28/2010
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. Only problem...there is no way to get 16 circles out of the pie crust. By stretching we got 12. Read More
(12)
14 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/28/2010
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. Only problem...there is no way to get 16 circles out of the pie crust. By stretching we got 12. Read More
(12)
Rating: 5 stars
07/02/2014
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 a pinch. possibly as much as a 1/4 tsp. I used 2 boxes of store bought pie crust (4 rounds of dough) and did not roll them out. I used the lid to a Nancy's Yogurt container (5.5 inches in diameter) and was able to fit 4 rounds in each pie crust for a total of 16 empanadas. I had a TON of stuffing left over so I used the pie scraps and fashioned two mini-pies using pie tins made for a toaster oven. I think I liked the mini-pies better than the empanadas because the crust-to-stuffing ratio was better; they weren't as pretty though. Alternately I bet homemade crust cut into 6 to 7 inch empanadas rounds would have a good ratio. Overall a very tasty recipe. It was my first time working with kolrabi. I will definitely cook this recipe again! Update: did cook this again and completely skipped the empanada and went with pies. Used a muffin tin and they came out ADORABLE! See photos:) Read More
(6)
Rating: 4 stars
06/10/2011
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 the pan to the crust and the crust fell apart immediately. And I cooked the veggies for a little longer so they were softer. Home-made pie crust would be lots better I think! This is a good starting point recipe. Read More
(6)
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Rating: 4 stars
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 come up with some sort of dipping sauce. They seemed a bit dry. Read More
(5)
Rating: 4 stars
08/26/2010
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 tear. I decided to make 6 big ones instead. These would be great with addition of a salty cheese like feta to really bring it together. I would definitely use a different dough maybe even homemade next time. Read More
(5)
Rating: 4 stars
07/01/2018
This was delicious and pretty easy to make. Lots of yummy veggies in a cute little pocket. Read More
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Rating: 5 stars
07/23/2016
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 kohlrabi! Read More
Rating: 5 stars
02/16/2013
Exceptional...everyone loved it! I used refrigerated biscuit or croissant dough. Read More
Rating: 4 stars
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 good I just ate the filling with a salad. Read More