Asparagus Empanadas

March is perhaps not the ideal month to be meatless in the northern hemisphere, because you're stuck with winter produce - greenhouse-grown or well-traveled or cold-friendly. But here we are in May! Which means things like asparagus and fava beans!

That was what inspired me to make "Asparagus empanadas with fava beans, peas and goat cheese," from the Laylita's Recipes website.

Well, never again, Laylita, never again. Why not? Because it takes an eternity to peel fava beans. Why? Because you have to peel them TWICE. Yeah that's right! Twice! And even when you start out with an entire pound of these crazy bean pods, you only get about 3/4 of a cup of beans! It is hard to know whether to laugh or cry.

However, you can fill empanadas with anything. I have made them a few times before, and I use a pastry recipe from NYT Cooking (subscription required). It is easy, but you will want to cook them at a higher temperature than recommended in the recipe if you want them to brown. I recommend 475 degrees, for 15 minutes or so. And I use about 1.75oz pastry for each empanada, measured on a scale.

I got into a tussle with the bag of flour.

So just don't make them with fava beans. Don't make ANYTHING with fava beans, unless someone has done the slave work for you of peeling them, and then peeling them again, darn it.

In case you're wondering, yes, they were good, in the end.

It is finally warm enough to eat outside!