Preparation

1 egg: separate the white from the yolk

VEGETABLE STUFFING

1. Rinse the fiddleheads, boil them for 10 min., drain. Sauté the minced garlic and fiddleheads in some butter in a frying pan. Add the slivered mushrooms and brown them for 10 to 15 min. Set aside.
2. Steam the asparagus spears for 10 to 15 min. then purée them with a knob of butter. Salt, pepper and set aside.
3. Cut the cheese into small cubes.

THREE MEAT STUFFING

1. Boil the cubed potatoes until tender. Set aside.
2. Cut all the meat into small cubes. Sauté the minced garlic in the olive oil. Add the meat. Brown for 10 min. Add the herbs, spices and diced onion.
3. Add the potatoes and let the mixture cool completely.

FINAL STEP

1. Place some of the stuffing in the centre of each empanada disc.
2. Moisten the edges with some egg white, fold it over, and pinch the edges closed. Finish by crimping the edges with a fork.
3. Brush with egg yolk.
4. Place the empanadas on a baking sheet, either greased or covered with parchment paper, and bake for 15 to 20 min. at 350°F.

A recipe from Raul Fernandez Petters and Lucinda M. Cau.
Photo credit: Lucinda M.Cau