Asparagus and cheese puffs

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.

• Ready In: 25 mins
• Yields: 48 puffs

Ingredients

• 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

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.