Avocado Empanadas with Cilantro Sauce
Erica Dinho
Course Appetizer
Cuisine Colombian
Servings 8 servings
Calories 155 kcal
Empanadas:
- 3 ripe avocados
- 1 tomato, diced
- 5 tablespoons red onion, diced
- 3 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime
- Salt and ground black pepper, to taste
- 12 small or 8 large empanadas discs (homemade or store bought)
- 1 beaten egg
For the cilantro sauce:
- 1 cup fresh cilantro leaves
- 1 jalapeño, seeded and deveined
- 2 tablespoons mayonnaise
- 1 garlic clove
- Juice of 1 lime
- ¼ teaspoon ground cumin
- Salt and black pepper, to taste
To make the empanadas: Slice the avocados lengthwise and remove the seeds. Use a spoon to remove the avocado flesh, place it in a large bowl, drizzle the lime juice on top, and mash the avocados until pureed. I like to leave some small chunks to give it some consistency.
Add the diced onion, jalapeño, cilantro, tomatoes and salt to taste. Gently toss to combine.
Place the empanada discs on a parchment–lined baking sheet. Place 1-2 tablespoons of filling into the center of each disc, folding in half, and crimping with your fingers or a fork to enclose the empanadas. Brush the tops with eggs and bake for about 12-15 minutes, until empanadas are golden brown.
Serve immediately with the cilantro sauce.
To make the cilantro sauce:
To make the cilantro sauce: Combine cilantro, jalapeño, mayonnaise, garlic, lime juice and cumin in a food processor until well mixed. Season with salt and pepper to taste. Set aside.
Calories: 155kcalCarbohydrates: 9gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 1mgSodium: 36mgPotassium: 425mgFiber: 5gSugar: 1gVitamin A: 386IUVitamin C: 11mgCalcium: 14mgIron: 1mg