Asparagus and cheese puffs |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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.
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