Creamy Avocado Empanadas 

img_3012I love making simple and delicious lunches. This weekend was no exception. I went down to my kitchen looking for something to eat. I looked long and hard at the refrigerator hoping that something would be waiting for me. It was no such luck. So, I looked to see what ingredients I had and decided to make up something. I’ve always been a believer that you can make a simple and easy  meal out of anything in your home. My grandmother and mother taught me that. You don’t always have time to run to the supermarket or sometimes things are rough and you don’t have the funds. Well, there’s always something to be made.


  1. Avocado
  2. Grape tomatoes
  3. Red Onion
  4. Green bell pepper
  5. Empanada dough slices
  6. Goya salad and vegetable seasoning
  7. Olive oil
  8. Roman Lettuce

Cut the vegetables into small pieces. Make them as thick or as thin as you would like.

Put the vegetables in a bowl and add a small amount of the Goya salad and vegetable seasoning. It’s pretty salty so add a little bit at a time.

Mix. Make sure crush and the avocado until it’s nice a smooth mixture.

Make sure your empanada dough is completely defrosted. I purchase mine from the frozen section by Goya.

Fold over into a semi circle. This will give you a nice guideline for the filling.

 Fill the empanada to the edge of the line and the middle of the semi circle.

Fold the empanadas over and use the back of a fork to seal the edges, do so on both sides.


Heat oil. Cook empanadas on each side until golden brown.

  Turn over. Repeat.

Place empanadas onto a paper towel and allow some of the oil to be absorbed.

Tear off  romaine lettuce and wash. Pics on a plate and season with olive oil and Goya salad and vegetable seasoning. Cut grape tomatoes.




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