Asparagus empanadas with fava bean, peas and goat cheese
By Chef Chile (@chef_chile)
Ingredients
- 2 tablespoons butter
- ½ cup finely diced white onion (about 2 ounces or ¼ of a large white onion)
- ½ lb of asparagus (about ½ medium sized bunch, washed and cut into 1-1 ½ inch pieces)
- 1 cup of twice peeled fava beans (about 5 ounces)
- 1 cup of fresh shelled green peas (about 5 ounces)
- 4 ounces of goat cheese (crumbled)
- 1 tablespoon fresh chopped thyme (can be replaced with ½ tablespoon of dried thyme)
- Salt and pepper to taste
- 12-15 empanada discs (use homemade dough or store-bought empanada discs)
- 1 egg (whisked - to be used as egg wash)
- Balsamic chimichurri sauce
Directions
- 1Melt the butter over medium heat, add the diced onions and cook for about 5 minutes or until soft and translucent.
- 2Add the asparagus and cook for about 5 minutes.
- 3Add the fava beans and cook for about 3 minutes.
- 4Add the peas and cook for another 3-5 minutes. Add salt and pepper to taste. Let the vegetables cool down slightly.
- 5Mix the vegetables with goat cheese and fresh thyme, save the filling until ready to assemble the empanadas.
- 6To assemble the empanadas, place a spoonful of the asparagus, fava bean, peas and goat cheese mix on the center of each empanada disc.
- 7If needed, brush the edges of the empanada discs with the egg white or water, this is will help them seal better and keep the filling from leaking while baking .
- 8Fold the empanada discs and seal the edges. You can either use a fork to help seal the empanadas, or use your fingers to twist and curl the edges or to make a repulgue or curled seal for the empanadas.
- 9Brush the empanadas with the egg wash; this will give them a nice golden glow when they bake.
- 10If you have time, chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
- 11Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden.
- 12Serve the empanadas with the balsamic chimichurri sauce.