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Squash and Kohlrabi Empanadas


3 cloves of garlic, finely minced
1 inch of ginger, peeled and grated
2 medium kohlrabies, peeled and cut into small cubes
1 large summer squash, cut into small cubes
2 large scallions (or spring onions), both white and green parts, finely cut
1 T. extra virgin olive oil
1 T. butter
salt and pepper to taste
dash of freshly grated nutmeg
homemade or pre-made pie crust
1 egg


  1. In a skillet, heat oil and butter over medium heat.
  2. Add garlic and ginger to brown.
  3. Add kohlrabi cubes, a pinch of salt and some pepper.
  4. Toss well and cook 3 or 4 minutes until kohlrabi are softening a bit.
  5. Add squash cubes and continue to cook for 4 more minutes.
  6. Add scallions, nutmeg and another pinch of salt and pepper.
  7. Mix well and cook for one minute before removing from heat.
  8. Set mixture aside to cool.
  9. Roll out your pie crust dough a little thinner than usual. Using a cereal bowl or large circular cookie cutter, cut out circles from the dough about 6 inches across, yielding about 15.
  10. Pre-heat oven to 425 F and line a cookie sheet with parchment paper. Prepare egg wash by beating the egg with a teaspoon of water and set aside along with a small bowl of water.
  11. To make the empanadas, spoon one tablespoon of kohlrabi and squash mixture into the center of a circle of dough. Dip your finger in the bowl of water and run it around the outside edge of the dough. Fold dough over the filling to create a half circle and press down the edges. Carefully pick up the dough pocket and pinch edges or use a fork to seal them tightly.
  12. Lay empanadas on the lined cookie sheet when done. With a fork, prick the tops once and brush with egg wash. Bake for 8 minutes and turn over. Bake another 5 to 7 minutes until deep golden brown and flaky. Best served straight from the oven.