Based on the recipe for empanadas from South America’s Paraguay, here is a variation recipe for Veggie Maria with avocado. It’s an easy party recipe made with dumpling wrappers. Enjoy it deliciously with salsa. (Makes 15 pieces)
Ingredients
| Veggie Maria Cherry Tomato Halves | 60g |
| Tropical Maria Avocado Dices | 70g |
| Ground meat | 250g |
| Minced onion | 100g |
| Hard-boiled egg | 2 pieces |
| Salt | 5g |
| Pepper | 3g |
| Dumpling skin (large size) | 15 sheets |
| Oil (used for deep frying) |
How to make
- Thaw the frozen avocado dices.
- Lightly oil a frying pan, sauté the meat, onions, and tomatoes, add salt and pepper once thoroughly cooked.
- Coarsely chop the boiled eggs and avocado dices, combine them with (2), and mix roughly.
- Put the filling into the dumpling skins and fold them into a half-moon shape, brush some water on the edges of the dumplings and close them. Use the tip of a fork to press the openings so that they are firmly sealed.
- Deep fry in oil at 180°C until the surface of the skin is puffed up and serve.
Products used in this recipe
Avocado
-
Avocado Chunks -
Avocado Chunks(L) -
Avocado Slices -
Avocado Halves -
Avocado Bits & Pieces -
Avocado Puree (Chunky) -
Avocado Puree (Perú) -
Avocado Dices (Perú) -
Ready-To-Eat Avocado Chunks 130G -
Ready-To-Eat Avocado Chunks 500G -
Avocado Slices With Lime (Perú) 130G -
Avocado Slices With Lime (Perú) 500G -
Avocado Croquette -
Avocado Wasabi Paste -
Avocado Dices (Colombia) -
Avocado Sticks -
Avocado Slices (Perú)
