Recipe for asparagus empanadas with fava beans, peas and goat cheese

Name: Recipe for asparagus empanadas with fava beans, peas and goat cheese
Total time: 80 min
Ingredients: 2 tablespoons butter; ½ cup finely diced white onion (about 2 ounces or ¼ of a large white onion); ½ lb of asparagus (about ½ medium sized bunch, washed and cut into 1-1 ½ inch pieces); 1 cup of twice peeled fava beans (about 5 ounces); 1 cup of fresh shelled green peas (about 5 ounces); 4 ounces of goat cheese (crumbled); 1 tablespoon fresh chopped thyme (can be replaced with ½ tablespoon of dried thyme); Salt and pepper to taste; 12-15 empanada discs (use homemade dough or store-bought empanada discs); 1 egg (whisked - to be used as egg wash); Balsamic chimichurri sauce

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Asparagus empanadas filled with asparagus, fava beans, fresh peas, goat cheese and thyme. Serve the empanadas with a balsamic chimichurri sauce.

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Ingredients

2 tablespoons butter
½ cup finely diced white onion (about 2 ounces or ¼ of a large white onion)
½ lb of asparagus (about ½ medium sized bunch, washed and cut into 1-1 ½ inch pieces)
1 cup of twice peeled fava beans (about 5 ounces)
1 cup of fresh shelled green peas (about 5 ounces)
4 ounces of goat cheese (crumbled)
1 tablespoon fresh chopped thyme (can be replaced with ½ tablespoon of dried thyme)
Salt and pepper to taste
12-15 empanada discs (use homemade dough or store-bought empanada discs)
1 egg (whisked - to be used as egg wash)
Balsamic chimichurri sauce