Empandas With Avacado Cream Sauce

What’s not to love about meat filled pastry pockets? And we all know that avocados make everything better.  These little guys didn’t last too long at our house. Maybe 20 minutes…Sadly, they took a lot longer to prep. A slow cooker was my BFF for this recipe.  Add a rump roast, veggies, and spices to the crock pot in the morning.  The meat will be ready to shred by the afternoon. The nice thing about this recipe is that there’s usually quite a bit of meat left to use for another meal. Empanadas are perfect to take to a party and also make for a great Sunday night dinner at home.  Here’s what you’ll need to pick up at the store if you want to try them out…

Honestly, these are empanada impostors. Authentic empanadas typically come stuffed with raisins, boiled egg, and sometimes green olives.  Mine are really more like carne asada taco pockets. However these beef empanadas with avocado cream sauce were the highlight of our culinary week.

I hope I don’t offend anyone by using the term loosely, but “empanadas” is such a fun word to say. It just rolls off the tongue easier than “Mexican spiced meat pockets”.

PREP:
1. Add the following to your crock pot and cook on low for 6-8 hours:
    -beef rump roast
    -1 diced yellow onion
    -1 diced jalapeno
    -1 small can of diced green chile peppers
    -1 tbl. cumin, 2 tsp. paprika, 1 tsp. ground chipotle
    -juice of one lime
    -1 cup “super” stock (Boil one cup of water and add two beef bouillon cubes. Stir until dissolved)
2. After cooking, the meat should be tender and falling apart. (If not, stir, cover and cook for one more hour.) Remove from the crock pot and shred with two forks.
3. Add 2/3 cup of the juice from the crock pot to shredded meat. At this point, you can store the meat in the fridge and assemble empanadas the next day if you choose.
4. Roll pie crusts together on floured surface. Cut circles anywhere from 4-6 inches in diameter.
5. Add about 1 tbl. of meat and a sprig of cilantro to one side of the crust.
6. Dip your finger in water and trace the perimeter of the crust. (This helps the dough stick together.)
6. Carefully pull and fold the crust over the meat, pressing the edges together with your fingers.
7. Crimp with a fork to make sure edges are completely sealed.
8. Bake at 350 for 25 minutes. I used an egg wash (1 beaten egg + water) to add a golden finish to the crust, but this is just optional.
9. Now for the sauce…
PREP:
1. Combine the ingredients shown above until smooth, and creamy, and delicious looking. Pretty technical, huh?
Added bonus to this post, I have a dramatic before and after for you…
Our poor scruffy girl…Turns out we hadn’t taken Brooke Shields in for grooming since September. Yikes! The ladies at the shop looked at me like I was a little crazy when I told them we were letting her go hippie for the winter. Isn’t she the most dignified little canine you’ve ever seen? Ok,  maybe I’m a tad biased.
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  • Comments

    1. says

      Brook Shields looks so sweet. May I ask, was she happy to go for a makeover? Oh, by the way your recipe looks so yummy, that I am passing it on to my Texas family. They’ll love it also.

    2. says

      Thanks Megan-your blog’s name had me cracking up. Creative and timely!

      Jill- She was NOT happy going in to the groomer. She came out walking like she was going to the Grammys. Gotta’ love her…

      Kate-thanks a bunch:) SO glad you’re here!

    3. says

      Oooo I love empanadas…I’m curious how the avocado cream sauce will taste…next time I make empanadas I’ll try it! I add some hardboiled eggs to mine. I love the blackboard recipes! So cute!

    4. Liz Hernandez Nunez says

      Looks delicious! Will definitely try it out…But curiously why would you offend for using the correct name in Spanish? Just wondering..

    5. says

      Thanks Liz! Some people might say that mine are not authentic empanadas because they don’t have chopped eggs, olives, or raisins. I’ve had some people comment on other recipes that didn’t follow the tradional version closely enough. I just wanted to cover my bases:)

    6. Rebecca H. says

      Hi Heather!
      These look fantastic! Love all your step by step directions! Would LOVE to try making these with my cooking club. Have you ever tried freezing them?

    7. says

      OMG! First, those empanadas looks so tasty! Second, I died laughing when I saw your cute pup pictures. LOL We have a shih tzu and we run into this problem all of the time! Our groomers probably hate us. It gets so bad that my sweet boys ask if we got a new dog he he he…. I know I’m a horrible dog mother ;)

    8. Rebecca H. says

      Yes, I did try the recipe and served them to my family a few times. They loved them! And yes, I froze them and they did quite well!

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