Asparagus and cheese puffs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
48 puffs

Ingredients Nutrition

  • 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
  • 12 cup shredded cheese


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a