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Avocado Empanadas with Cilantro Sauce

Avocado Empanadas with Cilantro Sauce

Erica Dinho
Course Appetizer
Cuisine Colombian
Servings 8 servings
Calories 155 kcal



  • 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
Keyword empanadas
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