Empanadas with Avocado Sauce
Empanadas, traditionally a fried Spanish treat, are offered to you in this baked version with a delicious avocado dipping sauce to enjoy them with.
- 2 cup all-purpose flour
- 1 tsp salt
- 1 stick butter (cold)
- 1 Nature's Yoke egg
- 3/4 cup cold water
MEAT FILLING INGREDIENTS
- 1 potato
- 1 lb ground beef
- 9 oz chorizo
- 1/2 large onion, chopped
- 2 garlic cloves, minced
- 1/3 cup Sofrito sauce
- 1 small envelope Sazon y achiote
- 2 cup mozarella cheese
- 1 Nature's Yoke egg yolk + 1 T. water
AVACADO SAUCE INGREDIENTS
- 2 ripe avocados
- 1/4 cup lime juice
- 1 medium bunch of cilantro, chopped
- 3 cloves garlic, minced
- 2 Serrano peppers, seeded
- 1/4 cup olive oil
- 1/4 tsp cumin
- Adobo to taste
Mix flour, salt, butter and egg in a food processor. Start adding water slowly until you get a nice stretchy dough consistency.
Take dough out of food processor and knead on floured surface, adding flour a little at a time until dough is no longer sticky.
Cover dough and place in refrigerator.
MEAT FILLING DIRECTIONS
Peel and cut potato into tiny cubes. Boil in water for 10 minutes or until soft. Drain.
Brown ground beef, chorizo, garlic and onion together in a large skillet.
Add potato, Sofrito sauce, and Sazon seasoning to meat mixture. Simmer a few minutes.
Preheat oven to 400 F.
Cut dough into 16 portions. Roll each one out into a circle and put a spoonful of meat filling on the dough. Sprinkle mozzarella cheese on top. Fold in half and pinch edges shut, or use fork to crimp.
Place on greased cookie sheet. Combine egg yolk and water and beat well. Brush each empanada with egg wash.
Bake for 25-30 minutes or until golden brown. Serve with Avocado Sauce.