Asparagus empanadas with fava bean, peas and goat cheese
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
20 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
Description
The filling for the asparagus empanadas starts by gently cooking diced white onion in butter until translucent. Asparagus pieces are added and cooked to tender-crisp texture, followed by fava beans and green peas cooked briefly to retain freshness and slight bite. Seasoned with salt, pepper, and thyme, the vegetable mixture is allowed to cool before mixing with crumbled goat cheese, which adds creaminess and a slight tang to the filling.
Empanada discs are filled with the prepared mixture and sealed by brushing edges with egg wash to prevent leakage when baked. The edges can be pressed with a fork or twisted for a decorative seal. This results in a golden crust that encases a moist, flavorful vegetable and cheese filling, blending creamy, fresh, and tender textural elements.
These empanadas work well as a light meal, appetizer, or party food, pairing nicely with a tangy chimichurri sauce as suggested. The balance between the savory veggies and cheese makes them suitable for vegetarian menus or snack occasions. Baking ensures a crisp exterior while maintaining the filling's texture.
Ingredients
Asparagus goat cheese filling
- 2 tablespoons butter
- ½ cup white onion about 2 ounces or ¼ of a large white onion, finely diced
- ½ lb asparagus about ½ medium sized bunch, washed and cut into 1-1 ½ inch pieces
- 1 cup fava beans about 5 ounces, twice peeled
- 1 cup green peas about 5 ounces, fresh, shelled
- 4 ounces goat cheese crumbled
- 1 tablespoon thyme can be replaced with ½ tablespoon of dried thyme, fresh chopped
- salt to taste
- black 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:
- chimichurri sauce balsamic variant
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.
User Reviews
Overall Rating
4.9
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