Guacamole Empanadas

A non-traditional empanada.

This recipe is perfect for football game gatherings or simply just hosting a get-together with family and friends. You can make this recipe with homemade empanada dough, but usually, when I am hosting I am making multiple things and the pre-made dough helps cut time.

Recipe Below:

Holy guacamole, you will love this recipe. Definitely will satisfy your guest’s belly. TIP: I would avoid buying store-bought guacamole, it isn’t as firm as fresh guacamole and becomes a mushy mess.

Empanada

• 1 package of pre-made empanada dough or fresh dough if you prefer

• 4 avocados

• 1 diced tomato

• 1-2 limes

• Bacon, chopped and cooked (can opt out if you want meatless)

• 1/3 red onion, chopped

• 1 bush cilantro, chopped

• 1 clove of garlic, minced

• Salt/Pepper to taste

• Oil for frying, prefer peanut

Dipping Sauce

• 3-4 limes, add to taste

• 1 Jalapeno, chopped

• 1/2 cup Sour Cream, add more if needed

• 1/4 cup Mayo

• 3-4 bushes of Cilantro

• 2 Garlic cloves

• Salt/Pepper to taste

Pull out the empanada dough from the freezer, defrost accordingly. Make your guacamole, add in avocado, tomato, lime juice, cilantro, red onion, garlic, chopped bacon, and salt and pepper. Mash and mix up, try to get it smooth like normal guacamole. Once complete. Heat up your frying pan and add oil to temp, needs to rise to at least 370. Take a spoonful of the guacamole and place in an empanada, then pinch the edges to close. TIP: Dab your fingers in water/white vinegar to help close edges. Drop about 2-3 empanadas in fryer depending on size, don’t overcrowd. Fry for about 2-3 minutes, just when it gets golden brown pull out and sprinkle salt. I like to bake them after too just to make sure dough is cooked. So put in oven at 350 for about 10 minutes, then they are ready to eat.

For the sauce put all the ingredients in a blender. Blend until smooth, add pepper and salt to taste. Sometimes I like to add a little more lime juice but taste to your liking.