Beef Empanadas With Avocado Dip - cooking recipe

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

Preparation

Preheat oven to 425\u00b0F. Grease a baking tray.
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.
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.
Bake for 20-25 mins or until puffed and golden brown. Remove from oven. Arrange on a serving platter.
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.