squash and kohlrabi empanadas

Ingredients

• Servings: 16
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 (1 inch) piece fresh ginger, minced
• 2 kohlrabi bulbs, peeled and cubed
• salt and pepper to taste
• 1 large yellow squash, cubed
• 2 green onions, chopped
• 1/2 cup chopped fresh spinach
• 1 pinch ground nutmeg
• 1 egg
• 1 teaspoon water
• 1 (15 ounce) package pastry for a 9 inch double crust pie

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• 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.