Avocado Empanadas with Cilantro Sauce
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 155kcalCarbohydrates: 9gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 1mgSodium: 36mgPotassium: 425mgFiber: 5gSugar: 1gVitamin A: 386IUVitamin C: 11mgCalcium: 14mgIron: 1mg
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