Asparagus empanadas with fava bean peas and goat cheese

Ingredients

• 2 tablespoons butter
• ½ cup finely diced white onion (about 2 ounces or ¼ of a large white onion)
• ½ lb of asparagus (about ½ medium sized bunch, washed and cut into 1-1 ½ inch pieces)
• 1 cup of twice peeled fava beans (about 5 ounces)
• 1 cup of fresh shelled green peas (about 5 ounces)
• 4 ounces of goat cheese (crumbled)
• 1 tablespoon fresh chopped thyme (can be replaced with ½ tablespoon of dried thyme)
• Salt and pepper to taste
• 12-15 empanada discs (use homemade dough or store-bought empanada discs)
• 1 egg (whisked - to be used as egg wash)
• Balsamic chimichurri sauce

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