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Chorizo Empanadas with Avocado Cream

Tessa, Handle the Heat
  • 2018 minutes
  • Serves 20

INGREDIENTS

Dough:

1 cup

water

3/4 cup

butter

2 3/4 cups

all-purpose flour

2 tsp

salt

paprika

Filling:

1 lb

Mexican chorizo, casings removed

1

medium yellow onion, minced

2

medium Yukon gold potatoes (or other waxy potatoes), peeled, finely diced, and boiled

Avocado cream:

1/4 cup

sour cream

1/4 cup

half and half

1/2

lemon, juiced

1

jalapeno, seeded and roughly chopped

2

avocados

kosher salt