Vegetable Empanadas

Heat the olive oil and butter in a cooking vessel over medium heat. Introduce garlic and ginger into the mixture; cook and stir until aromatic, approximately 3 minutes. Add kohlrabi to the blend and season with salt and pepper; cook and stir until the vegetables have softened, around 3 to 4 minutes. Combine yellow squash with the kohlrabi mixture and continue cooking until the squash is tender, an additional 4 minutes. Incorporate green onion, spinach, and nutmeg into the mixture; add more salt and pepper if necessary. Cook until the spinach has wilted, roughly 1 minute. Set the prepared mixture aside to cool.

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper. Combine egg and water in a small container; set aside.

Roll out the pie crust using a rolling pin to achieve the desired thickness. Cut out approximately 16 six-inch circles from the pastry 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 to create a sealed empanada. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat this process with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with an egg wash.

Bake the empanadas in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.