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Avocado Chorizo Empanadas Recipe

This light and flaky puff pastry filled with savory chorizo sausage and creamy avocado makes for one crowd-pleasing avocado appetizer. Prepare this empanadas recipe as instructed or substitute vegetarian soy chorizo for chorizo sausage to make this recipe vegetarian-friendly.

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients

Ingredients:
  • Avocado Empanada Dough (recipe follows)
  • Chorizo Filling (recipe follows)
  • 24 ripe, Fresh Hass Avocados, sliced small
  • Egg Wash (recipe follows)
  • Additional flour as needed for rolling dough
  • Water as needed for sealing dough
Avocado Empanada Dough - Yield: 30 oz.
  • 3 1/4 all purpose flour
  • 1/2 tsp. salt
  • 2 tsp. sugar
  • 6 oz. butter, unsalted, cut into 1/4 - 1/2 inch pieces
  • 2 oz. firm-ripe, Fresh Hass Avocado, 1/4-inch dice
  • 2/3 cup water, cold
  • 1 Tbsp. water, cold, if needed
Chorizo Filling - Yield: 9 oz.
  • 10 1/2 oz. chorizo, seasoned, raw
  • 1 oz. onion, white, small dice
  • 1/4 tsp. fresh minced garlic
  • 1 1/2 oz. roma tomato, seeded, small dice
  • 1 tsp. smoked paprika
  • 1/8 tsp. ground cumin
  • 2 Tbsp. fresh chopped cilantro
Egg Wash - Yield: 2 ½ oz., enough for 3 batches
  • 1 Tbsp. water
  • 1 jumbo egg
Instructions:
  1. Assembly
    On a floured board with a floured rolling pin roll out one of the dough halves to 12 inches X 16 inches.
  2. Cut into 6 each 5-inch circles.
  3. Repeat with the other half of the dough. Discard scrap dough or re-roll for 4 more circles though it will not be as tender as the first cut.
  4. Lightly coat outer edge of dough circles with water.
  5. Put 3/4 oz. of chorizo filling in the center of the circles.
  6. Top each with 2 slices of sliced Fresh Hass Avocado.
  7. Fold the dough over the filling and press edges to seal.
  8. Crimp the edges in a rope form.
  9. Place empanada on ungreased baking sheet and refrigerate for 1 hour.
  10. Per Order
    Brush lightly with egg wash.
  11. Bake at 425 degrees F for 15 - 20 minutes until nicely browned. Serve immediately.
Avocado Empanada Dough
  1. In a food processor, blend together the flour, sugar and salt.
  2. Top this mixture with butter and avocado.
  3. Pulse several times briefly to create small bits of fat/flour mixture.
  4. Pour in half of the water and pulse a few times.
  5. Pour in the rest of the water and pulse a few times. If the dough is too dry add the additional water and pulse a few times.
  6. Form the dough into a ball and divide in half. For each half press into a thick oval shape, wrap in plastic wrap and refrigerate for 1 hour.
Chorizo Filling
  1. Sauté together the chorizo, onion, garlic, tomato, smoked paprika and cumin until cooked and excess liquids are cooked off. Remove from heat and cool. Stir in cilantro.
  2. Cover, date and refrigerate.
Egg Wash
  1. Whisk together egg and water. Cover, date and refrigerate.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Avocado Chorizo Empanadas Recipe
 
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Category: Appetizer

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