Squash and Kohlrabi Empanadas

Easy empanadas are made with store bought pie crust and filled with seasonal vegetables.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 308 Calories

Ingredients

• 1 egg
• 1 tablespoon butter
• 1 pinch ground nutmeg
• 1 teaspoon water
• salt and pepper to taste
• 3 cloves garlic, minced
• 2 green onions, chopped
• 1 tablespoon extra-virgin olive oil
• 1 (15 ounce) package pastry for a 9 inch double crust pie
• 1 (1 inch) piece fresh ginger, minced
• 2 kohlrabi bulbs, peeled and cubed
• 1 large yellow squash, cubed
• 0.5 cup chopped fresh spinach

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.