Asparagus empanadas

Ingredients for 2 servings:

• 200 g asparagus, green
• 3 slice(s) ham, air-dried
• 1 pinch(s) of sugar
• 2 tbsp olive oil
• n. B. Pepper from the mill
• 4 stalks of parsley
• 40 g pistachios, salted
• 1 ½ tbsp, heaped cream cheese
• 280 g puff pastry (butter puff pastry)

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the asparagus at the bottom end and cut into slices about 0.5 cm wide. Cut the ham into thin strips. Heat the oil in a pan, fry the asparagus for about 5 minutes and season with the sugar. After about 4 minutes, add the ham. Set aside to cool. In the meantime, chop the parsley and pistachios. Season with pepper and mix with the cream cheese. Once cooled, fold in the asparagus and ham mixture. Quarter the puff pastry. Fill the bottom half of each piece of pastry with the filling, fold the pastry over it and seal the edges (for example, with the tines of a fork). Bake in an oven preheated to 200 degrees Celsius on the lowest shelf with bottom heat for 10 minutes. Then reduce the oven to 180 degrees Celsius and bake for another 10 minutes with fan-assisted baking. Serve with a wild herb salad. Tip: Do not add salt to the filling, as the ham and pistachios provide enough flavor.