Squash and Kohlrabi Empanadas

Squash and Kohlrabi Empanadas
  • PREP TIME
    40 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    8 People
  • VIEWS
    42

Embark on a culinary journey inspired by Argentinian flavors with these delightful empanadas. Earthy kohlrabi and sweet squash mingle with aromatic spices, all nestled in a flaky, golden crust. A perfect hand-held treat for any occasion, promising a burst of savory goodness in every bite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    27 mg
  • Fiber
    4 g
  • Protein
    5 g
  • Saturated Fat
    5 g
  • Sodium
    286 mg
  • Sugar
    3 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Filling: In a skillet, melt butter with olive oil over medium heat. Add garlic and ginger and cook for 3 minutes, until fragrant. Introduce kohlrabi, season with salt and pepper, and cook for 3 to 4 minutes, until slightly softened. Incorporate yellow squash and continue cooking for 4 more minutes, until tender. Stir in green onions, spinach, and nutmeg. Season with more salt and pepper to taste. Cook until spinach wilts, about 1 minute. Set aside to cool.

02

Step

Preheat and Prepare: Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. In a small bowl, whisk together the egg and water to create an egg wash; set aside.

03

Step

Assemble the Empanadas: Lightly roll out the pie crust. Cut out 16 6-inch circles using a cookie cutter or bowl. Place 1 tablespoon of the cooled kohlrabi mixture in the center of each circle. Brush the edges with water, fold the dough in half, and crimp with a fork to seal. Place the empanadas on the prepared baking sheet. Prick each empanada with a fork, then brush with the egg wash.

04

Step

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

For a richer flavor, consider adding a pinch of smoked paprika to the vegetable mixture.
Feel free to experiment with different vegetables, such as zucchini, carrots, or bell peppers, depending on the season and your preference.
If you have time, homemade dough elevates these empanadas to a whole new level. However, store-bought dough works wonderfully for a quick and easy meal.
Serve with a side of chimichurri sauce or a dollop of sour cream for added flavor.

Bart Corwin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 14 Ratings)
Total Reviews: (6)
  • Ciara Weimann

    My kids are usually picky eaters, but they devoured these empanadas! A great way to sneak in some veggies.

  • Josie Raynor

    I was skeptical about the kohlrabi, but it added a wonderful texture and subtle sweetness to the filling.

  • Judge Reichel

    These empanadas were a huge hit at my dinner party! Everyone loved the unique flavor combination.

  • Mallie Lindgren

    I added a bit of chorizo to the filling for some extra protein and spice – delicious!

  • Zaria Macgyver

    The homemade dough really takes these empanadas to the next level, but store-bought works great in a pinch.

  • Kimberly Wisozk

    The instructions were clear and easy to follow, even for a novice baker like myself.

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