About this recipe:These delicious pastries are perfect for party food. Circles of shortcrust pastry are filled with a vegetable mixture, then baked to perfection. Serve as a snack, appetiser or starter.
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 (2.5cm) piece fresh ginger, finely chopped
2 turnips, peeled and cubed
salt and pepper to taste
1 large yellow summer squash, cubed
2 spring onions, chopped
25g chopped fresh spinach
1 pinch ground nutmeg
1 teaspoon water
2 sheets ready-made shortcrust pastry
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Method Prep:40min › Cook:20min › Ready in:1hr
Heat olive oil and butter in a frying pan over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in turnips and season with salt and pepper. Cook and stir until turnips have softened, 3 to 4 minutes. Toss in yellow summer squash and continue to cook until squash is tender for 4 more minutes. Stir in the spring onions, 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 220 C / Gas 7. Line a baking tray with baking parchment. Beat the egg with water in a small bowl; set aside.
Roll the pastry sheets out a little and stamp out about sixteen 15cm circles using a large cookie cutter or cereal bowl. Fill the centre of each circle with about 1 tablespoon of the turnip 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 tray. 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.
If kohlrabi bulbs are available, use these instead of turnips.
If yellow summer squash is unavailable, use courgette instead.