Holy Guacamole Pockets
Avocado and Onion Empanadas with Latin Spices Baked to Golden Perfection
1 hour
Serves 4
DinnerSouth AmericanDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
These avocado onion empanadas riff on classic Latin pastry pockets, but with a creamy, herbaceous twist. You'll master a flaky dough and a spiced filling that lets these humble ingredients truly shine.
Ingredients
Yield
4
Instructions
- 01In a mixing bowl, combine flour, baking powder, sugar, and 1/2 tsp salt. Whisk to distribute evenly.
- 02Add olive oil and cold water to the flour mixture. Stir with a fork until dough just comes together, then knead gently by hand for 2-3 minutes until smooth. Cover and let rest for 15 minutes.
- 03Meanwhile, in a skillet over medium heat, add 1 tbsp olive oil and the chopped onion. Sauté until just softened and translucent, about 5 minutes. Remove from heat and cool completely.
- 04In a bowl, mash avocado with a fork until creamy but still slightly chunky. Stir in the cooled onions, cumin, oregano, paprika, and 1/2 tsp salt. Taste and add black pepper as needed.
- 05Preheat oven to 400°F. Line a baking sheet with parchment or lightly oil it.
- 06Divide rested dough into 8 equal pieces. Roll each piece into a ball, then flatten and roll into a 5-inch circle on a lightly floured surface.
- 07Spoon a generous 2 tbsp filling onto one half of each circle, leaving a border. Fold dough over to form a half-moon, pressing edges to seal. Crimp with a fork for that classic empanada look.
- 08Place empanadas on prepared baking sheet. Brush tops lightly with olive oil.
- 09Bake 20-24 minutes, or until golden brown. Let cool for 5 minutes before serving.
- 10Enjoy warm, optionally with a sprinkle more salt or a dash of vinegar for brightness.
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