Prep 10 mins
Cook 15 mins
My mother used to make empanadillas filled with a tuna mixture, but I decided to experiment and make different flavours and this is my favourite. You can put just about anything in these little flavour bombs, even left-over casserole. They are great for parties too.
- 1 tablespoon oil (I prefer olive oil)
- 1 onion, finely chopped
- 1 slice bacon, finely chopped
- 1 can asparagus, pieces
- 2 teaspoons chicken stock powder
- 4 tablespoons plain flour
- 1 can cream of asparagus soup
- 2 packets frozen puff pastry
- 1 egg (for egg wash)
- salt and pepper
- 1⁄2 cup shredded cheese
- Set oven temperature to 180 degrees celsius.
- Grease two large oven trays.
- Place oil in a saucepan and heat.
- Add chopped onion and bacon and cook until onion is transparent.
- Add asparagus pieces and cook for about 1 minute.
- Add the plain flour to this mixture and cook again for a further minute stirring at all times.
- Pour soup, add stock powder, cheese, salt and pepper over the asparagus mixture and simmer for about 5 minutes on low.
- Prepare pastry by cutting 8 cm circles out (I use a tea cup to do this).
- Place a heaped teaspoon in the middle of the circle and fold pastry over to form a semi-circle and pinch with fingers or use a fork to close the edges.
- (If you over-fill the pastries, the filling will burst out when cooking).
- Place on a greased oven tray, brush on egg wash and bake for about 15 minutes or until golden brown.