Total Time
25mins
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.

Ingredients Nutrition

  • 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
  • 12 cup shredded cheese

Directions

  1. Set oven temperature to 180 degrees celsius.
  2. Grease two large oven trays.
  3. Place oil in a saucepan and heat.
  4. Add chopped onion and bacon and cook until onion is transparent.
  5. Add asparagus pieces and cook for about 1 minute.
  6. Add the plain flour to this mixture and cook again for a further minute stirring at all times.
  7. Pour soup, add stock powder, cheese, salt and pepper over the asparagus mixture and simmer for about 5 minutes on low.
  8. Prepare pastry by cutting 8 cm circles out (I use a tea cup to do this).
  9. 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.
  10. (If you over-fill the pastries, the filling will burst out when cooking).
  11. Place on a greased oven tray, brush on egg wash and bake for about 15 minutes or until golden brown.

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