Sorry, the picture turn out to be too big.
Here is what it is:
Kohlrabi & Squash Empanadas

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

In a medium skillet, heat oil and butter over medium heat.  Add garlic and ginger to brown.  Add kohlrabi cubes, a pinch of salt and some pepper. Toss well and cook 3 or 4 minutes until kohlrabi are softening a bit.  Add squash cubes and continue to cook for 4 more minutes.  Add scallions, radish, nutmeg and another pinch of salt and pepper.  Mix well and cook for one minute before removing from heat.  Set mixture to this side to cool.

Roll out dough to be a little thinner than pie crust typically is.  If you are using pre-made crust from the store, run your rolling pin over it once or twice.   Using a cereal bowl or large circular cookie cutter, cut out 6 inch-ish circles from the dough.  It should yield about 15, give or take depending on your cutter and dough thickness.

Pre-heat oven to 425F and line a cookie sheet with parchment paper.   Prepare egg wash by beating egg with a teaspoon of water and set to the side along with a small bowl of water.

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Have fun!

IAEFCTM