This recipe for vegetarian empanadas uses puff pastry dough to save time while creating satisfying, savory pastries.
Course Appetizer, Snack
Dish Type tapas
Prep Time 10mins
Cook Time 35mins
Total Time 45mins
Author Diane Brown
1small fennel bulbdiced
6asparagus spearscut into _ inch pieces
6artichoke bottomscanned in oil, chopped
1tspfresh tarragonchopped fine
1sheet 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.