My modifications: when sauteing the garlic and ginger I added half a yellow cooking onion, diced, and then omitted the green onion called for later. I used closer to a sprinkling of nutmeg than a pinch. possibly as much as a 1/4 tsp.
I used 2 boxes of store bought pie crust (4 rounds of dough), and did not roll them out. I used the lid to a Nancy's Yogurt container (5.5 inches in diameter) and was able to fit 4 rounds in each pie crust for a total of 16 empanadas.
I had a TON of stuffing left over, so I used the pie scraps and fashioned two mini-pies using pie tins made for a toaster oven.
I think I liked the mini-pies better than the empanadas because the crust-to-stuffing ratio was better; they weren't as pretty though. Alternately, I bet homemade crust cut into 6 to 7 inch empanadas rounds would have a good ratio.
Overall a very tasty recipe. It was my first time working with kolrabi. I will definitely cook this recipe again!
Update: did cook this again, and completely skipped the empanada and went with pies. Used a muffin tin and they came out ADORABLE! See photos :)
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My modifications: when sauteing the garlic and ginger I added half a yellow cooking onion,...