This one comes from our in-house diva, Diane Brown. Diane’s specialty is simple, homemade morsels perfect for two. With this dish, which utilizes summer flavors in a slightly exotic package, Diane offers little nibbles perfect for feeding your lover or passing with cocktails by the pool.
1 tablespoon olive oil
1/4 cup white onion, diced
1 shallot, chopped fine
1 small fennel bulb, diced
6 asparagus spears, cut into _ inch pieces
6 artichoke bottoms, canned in oil, chopped
1 teaspoon fresh tarragon, chopped fine
1 sheet puffed pastry dough, 8 servings yield
In a sauté pan, heat olive oil to a sizzle over a medium-high heat. Add onion, shallot, fennel, and asparagus. Cook until tender. Add artichoke bottoms and tarragon, tossing ingredients lightly to incorporate. Remove from heat and cool.
Preheat oven to 350º. Roll out puffed pastry dough onto cutting board. Fill each section with one tablespoon of filling. Fold over and seal by pressing with fork tines. Bake for 15 minutes. Serve hot. Makes 8 bite-sized empanadas.
