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Avocado Cream Cheese Empanadas Recipe

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

Re-Calculate: Ingredients



Serves: Ingredients:

Avocado Empanada Dough (recipe follows)

Cream Cheese Filling (recipe follows)

4 4 4Tbsp. TABLESPOON_USVolumemango jam or hot pepper jelly

Egg Wash (recipe follows)

Additional flour as needed for rolling dough

Water as needed for sealing dough

6 6 6oz. OUNCE_USVolumesmall slices of Fresh Hass Avocados*, 24 slices total

Avocado Empanada Dough - Yield: 30 oz.

3 1/4 3.25 3.25cups CUP_USVolumeall purpose flour

1/2 .5 .5tsp. TEASPOON_USVolumesalt

2 2 2tsp. TEASPOON_USVolumesugar

6 6 6oz. OUNCE_USVolumebutter, unsalted, cut into 1/4" - 1/2" pieces

2 2 2slightly firm Fresh Hass Avocados, 1/4" dice

2/3 .66 .66cup CUP_USVolumewater, cold

1 1 1Tbsp. TABLESPOON_USVolumewater, cold, if needed

Cream Cheese Filling - Yield: 5 ¾ oz.

5 1/2 5.5 5.5oz. OUNCE_USVolumecream cheese, softened

2 3/4 2.75 2.75tsp. TEASPOON_USVolumesugar, granulated

3/4 .75 .75tsp. TEASPOON_USVolumelime zest, finely chopped

3/4 .75 .75tsp. TEASPOON_USVolumefresh lime juice

Egg Wash - Yield: 2 ½ oz., enough for 3 batches

1 1 1jumbo egg

1 1 1Tbsp. TABLESPOON_USVolumewater

Instructions:

Assembly

On a floured board with a floured rolling pin roll out one of the dough halves to 12" X 16".

Cut into 6 each 5" circles.

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.

Lightly coat outer edge of dough circles with water.

Spread 1 tsp. of jam or jelly in the center of the circles.

Top each with 2 tsp. of cream cheese filling.

Top each with 2 slices of sliced Fresh Hass Avocado.

Fold the dough over the filling and press edges to seal.

Crimp the edges in a rope form.

Place empanada on ungreased baking sheet and refrigerate for 1 hour.

Per Order

Brush lightly with egg wash.

Bake at 425 degrees F for 15 - 20 minutes until nicely browned. Serve immediately.

Avocado Empanada Dough

Pulse several times briefly to create small bits of fat/flour mixture.

In a food processor, blend together the flour, sugar and salt.

Top this mixture with butter and avocado.

Pour in half of the water and pulse a few times.

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.

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.

Filling

Mix together cream cheese, sugar, lime zest and lime juice.

Cover, date and refrigerate.

Egg Wash

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.

El Bolero Avocado Margarita Recipe

Recipe courtesy of Kathleen Clas, Mercat La Planxa, Chicago, IL

Re-Calculate: Ingredients



Serves: Ingredients:

As needed margarita salt

Simple Syrup (recipe follows)

Fresh House Made Sour Mix (recipe follows)

1/4 .25 .25each fresh lime

1/8 .125 .125each large Fresh Hass Avocado*, very ripe, peeled

1/2 .5 .5oz. OUNCE_USVolumeorange liquor

1 1/2 1.5 1.5oz. OUNCE_USVolumereposado tequila

1/2 .5 .5fresh squeezed orange juice

As needed, ice cubes

As needed, optional, garnished with sliced Fresh Hass Avocado

Simple Syrup - Yield: 1 cup

2/3 .66 .66cup CUP_USVolumedemura washed sugar

2/3 .66 .66cup CUP_USVolumepurified water

Fresh House Made Sour Mix - Yield: 3 cups

1 1 1cup CUP_USVolumefresh squeezed lime juice

1 1 1cup CUP_USVolumefresh squeezed lemon juice

1 1 1cup CUP_USVolumesimple syrup

Instructions:

Per Order (one serving)

Rim a rocks glass with salt and set aside.

Place avocado and lime wedge in a pint glass and muddle intensely.

Add 1/2 oz. Fresh House Made Sour Mix.

Add tequila, orange liquor and fresh orange juice.

Add a heavy handful of ice.

Shake in a martini shaker vigorously. Beverage should look frothy and rich.

Pour in the shaken beverage into the salt rimmed glass, do not strain.

Optional, garnish with sliced Fresh Hass Avocado. Serve immediately.

Simple Syrup

Mix together in a small pan and bring to a boil.

Transfer to a storage container and refrigerate until cold.

Fresh House Made Sour Mix

Mix together and place in serving containers, 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.