Asparagus empanadas with fava bean, peas and goat cheese
User Reviews
4.9
69 reviews
Excellent
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Prep Time
1 hr
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Cook Time
mins
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Additional Time
30 mins
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Servings
12 to 15 medium sized empanadas
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Cuisine
South American, Fusion, American
Asparagus empanadas with fava bean, peas and goat cheese
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Asparagus empanadas filled with asparagus, fava beans, fresh peas, goat cheese and thyme. Serve the empanadas with a balsamic chimichurri sauce.
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Ingredients
Asparagus goat cheese filling
- 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
Empanada assembly
- 12-15 empanada discs use homemade dough or store-bought empanada discs
- 1 egg whisked - to be used as egg wash
Dipping sauce suggestion:
- Balsamic chimichurri sauce
Instructions
Asparagus goat cheese filling
- Melt the butter over medium heat, add the diced onions and cook for about 5 minutes or until soft and translucent.
- Add the asparagus and cook for about 5 minutes.
- Add the fava beans and cook for about 3 minutes.
- Add the peas and cook for another 3-5 minutes. Add salt and pepper to taste. Let the vegetables cool down slightly.
- Mix the vegetables with goat cheese and fresh thyme, save the filling until ready to assemble the empanadas.
Empanada assembly
- To assemble the empanadas, place a spoonful of the asparagus, fava bean, peas and goat cheese mix on the center of each empanada disc.
- If 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 .
- Fold 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.
- Brush the empanadas with the egg wash; this will give them a nice golden glow when they bake.
- If you have time, chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
- Pre-heat the oven to 400 F and bake for 15-20 minutes or until golden.
- Serve the empanadas with the balsamic chimichurri sauce.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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