CHILI PORK EMPANADAS WITH AVOCADO DIPPING SAUCE

Chili Pork Empanadas with Avocado Dipping Sauce image

Provided by Aaron McCargo Jr.

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons grapeseed oil
1/4 pound pork tenderloin, cut into small cubes
1 tablespoon chili powder
Salt and freshly cracked black pepper
3 scallions, sliced
1/4 cup chopped cilantro leaves
2 chipotles, diced
1 cup crumbled queso fresco
2 (9-inch) pie rounds
2 eggs, beaten
2 tablespoons butter
6 shallots, sliced
1 ripe avocado, halved, pitted and flesh chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup sour cream
Salt and freshly cracked black pepper

Steps:

Preheat the oven to 425 degrees F.
Add the oil to a large saute pan over medium-high heat. Season the pork with chili powder, salt and pepper, to taste, and quickly sear for 2 minutes. Remove from the pan to a bowl and cool slightly. Add the scallions, cilantro, chipotles and queso fresco and mix well.
Roll out the pie rounds on a lightly floured surface and using a 3-inch biscuit cutter, punch out rounds of dough. Put about 2 tablespoons of the filling, off-center, on each dough round. Brush the edges of the dough with beaten egg. Fold the dough over the filling and crimp the edges with a fork. Arrange them on a half sheet tray lined with parchment paper and brush the tops with remaining beaten egg. Bake until nicely browned, about 13 to 15 minutes. Remove the empanadas from the oven and arrange them on a platter. Serve with the dipping sauce.
Dipping Sauce:
In the same pan the pork was cooked in, add the butter. Turn the heat to high and add the shallots. Cook the shallots until nicely caramelized, about 4 to 5 minutes. Add the shallots, avocado, olive oil, red wine vinegar and sour cream to a blender. Season with salt and pepper, to taste, and puree until smooth and velvety. Transfer to a serving bowl and serve with the empanadas.