Beef Empanadas With Avocado Dip Recipe

Name: Beef Empanadas With Avocado Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 None small onion, finely chopped; 2 cloves garlic, crushed; 1 None medium carrot, peeled and grated; 1 stick celery, finely chopped; 1 lb ground beef; 2 tbsp taco seasoning; 4 None sheets frozen puff pastry, thawed; 2 None large avocados, peeled, stoned, cut into 1/2 inch pieces; 1 None beefsteak tomato, finely chopped; 1 None large red onion, finely chopped; 2 tbsp cilantro, roughly chopped; 1/3 cup reduced-fat sour cream; 2 tbsp lemon or lime juice

Servings: persons

1 tbsp vegetable oil
1 None small onion, finely chopped
2 cloves garlic, crushed
1 None medium carrot, peeled and grated
1 stick celery, finely chopped
1 lb ground beef
2 tbsp taco seasoning
4 None sheets frozen puff pastry, thawed
2 None large avocados, peeled, stoned, cut into 1/2 inch pieces
1 None beefsteak tomato, finely chopped
1 None large red onion, finely chopped
2 tbsp cilantro, roughly chopped
1/3 cup reduced-fat sour cream
2 tbsp lemon or lime juice

1
Preheat oven to 425u00b0F. Grease a baking tray.
2
Heat oil in a large pan over medium heat. Add onion. Cook, stirring, for 3 mins, or until soft. Add half the garlic. Cook, stirring, for 30 seconds, or until fragrant. Add carrot and celery. Cook, stirring, for 2 mins. Add ground beef. Cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Sprinkle taco seasoning over mixture. Cook, stirring, for 1 min, or until combined. Remove from heat. Cool.
3
Using a 4 inch round pastry cutter, cut 16 rounds from the puff pastry. For each empanada, place a dough round on a flat surface. Place 1 1/2 tbsp beef mixture at center of the dough. Fold dough over to form a semicircle and press edges to seal. Place on prepared tray.
4
Bake for 20-25 mins or until puffed and golden brown. Remove from oven. Arrange on a serving platter.
5
Meanwhile, combine avocado, tomato, red onion, cilantro and remaining garlic in a large bowl. Season with salt. Whisk sour cream and juice in a small bowl. Add sour cream mixture to avocado mixture and stir gently to combine. Serve empanadas with avocado dip.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 None small onion, finely chopped, 2 cloves garlic, crushed, 1 None medium carrot, peeled and grated, and more.

Yes, Beef Empanadas With Avocado Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beef Empanadas With Avocado Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions