Squash and Kohlrabi Empanadas

Squash and Kohlrabi Empanadas

7 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h
Jennie
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 16 empanadas

Directions

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

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Reviews (7)

Rate This Recipe
Chrisbelel
11

Chrisbelel

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.

minminm5
6

minminm5

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.

Elisabeth Thomas
5

Elisabeth Thomas

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.

More Reviews

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 308 cal
  • 15%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 27.7 g
  • 9%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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Creamy Kohlrabi Soup

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Kohlrabi and Squash Skillet