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Fennel, Asparagus and Artichoke Bottom Empanadas

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This recipe for vegetarian empanadas uses puff pastry dough to save time while creating satisfying, savory pastries. 
Course Appetizer, Snack
Cuisine Spanish
Dish Type tapas
Ingredient asparagus
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8 servings
Author Diane Brown


  • 1 tbsp 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 tsp fresh tarragon chopped fine
  • 1 sheet puffed pastry dough


  • 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.