Fennel, Asparagus and Artichoke Bottom Empanadas
This recipe for vegetarian empanadas uses puff pastry dough to save time while creating satisfying, savory pastries.
Ingredients
- 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
Instructions
- 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.