1 tablespoon olive oil
1/4 cup white onion, diced
1 shallot, chopped fine
1 small fennel bulb, diced
6 asparagus spears, cut into _ inch pieces
6 artichoke bottoms, canned in oil, chopped
1 teaspoon fresh tarragon, chopped fine
1 sheet puffed pastry dough, 8 servings yield
n a sauté pan, heat olive oil to a sizzle over a medium-high heat. Add onion, shallot, fennel, and asparagus. Cook until tender. Add artichoke bottoms and tarragon, tossing ingredients lightly to incorporate. Remove from heat and cool.
Preheat oven to 350º. Roll out puffed pastry dough onto cutting board. Fill each section with one tablespoon of filling. Fold over and seal by pressing with fork tines. Bake for 15 minutes. Serve hot. Makes 8 bite-sized empanadas.