• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 12
    OK

    Avocado Empanadas with Cilantro Sauce

    Make empanadas a meatless meal with a surprising veggie filling: avocados! The crust is flaky and buttery and the avocado filling is creamy and spicy and served with a fresh cilantro sauce, they're a great recipe to add to your repertoire.


    Ingredients
    For the Empanadas
    3
    ripe avocados
    1
    lime, juiced
    5
    tablespoons
    diced red onion
    3
    tablespoons
    chopped fresh cilantro leaves
    1
    tomato, diced
    12
    small empanada discs
    1
    egg, beaten
    *
    salt and ground black pepper, to taste
    For the Cilantro Sauce
    1
    cup
    fresh cilantro leaves
    1
    jalapeño, seeded and deveined
    2
    tablespoons
    mayonnaise
    1
    clove
    garlic
    1
    lime, juiced
    1/4
    teaspoon
    ground cumin
    *
    salt and black pepper, to taste
    Directions
    To make the empanadas: Preheat oven to 350 degrees. 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 chunky. Add the diced onion, 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.
    To make the cilantro sauce: Combine the ingredients in a food processor until well mixed. Season with salt and pepper to taste. Set aside.
    Serve empanadas immediately with the cilantro sauce.

    The base number of servings for this recipe is 12
    OK

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