Reader Recipe: Kohlrabi and Summer Squash Empanadas

Last Saturday I did a short cooking demonstration for the Farmers Market at St. Stephens. The very best part about doing the demo was meeting and talking with all of our readers who came out!! Thanks so much! More on that later, but for now I wanted to share this fun looking recipe with you. It sent to us by our long- time follower Relucent Reader. It offers another great option for cooking with Kohlrabi, with the addition of summer squash.

Thanks RR!
Here's what he sent....

"Here is the recipe I mentioned in the comments section of your blog.

Enjoyed the cooking demo @St Stephens; I'll be giving the kohlrabi chips a try!

1 tablespoon extra virgin olive oil

1 tablespoon butter

3 garlic cloves, minced

1(1') piece of 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 fresh spinach, chopped

1 pinch of ground nutmeg

1 egg

1 teaspoon water

1 (15oz.) package pastry for a 9" double-crust pie

Preheat oven to 450.

Heat olive oil and butter in a large skillet over medium heat. Stir in ginger and garlic;cook until fragrant, about 3 minutes.Stir in kohlrabi and season with salt and pepper. Cook and stir until softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in green onion, spinach, and nutmeg.Add more salt and pepper as needed. Cook until spinach has wilted, about a minute.

Line a baking sheet with parchment paper. Beat the egg with water ina small bowl; set aside. Roll out the pie crust by running a rolling pin over it once or twice. Cut about 16 6-inch circles using a large cookie cutter or cereal bowl.Fill the center with about a tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half.Crimp the edges of the dough with a fork to seal and place on the prepared baking sheet. Repeat with the remaining [astry and veg. filling. Prick each empanada with a fork, then brush with the egg wash. Bake in pre-heated oven until golden brown and flaky, 5 to 7 minutes. Serve hot.

Regards,

"Relucent Reader"