Beef Empanadas With Avocado Dip

• 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

1. Preheat oven to 425u0b0F. Grease a baking tray.
2. 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.
3. 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.
4. Bake for 20-25 mins or until puffed and golden brown. Remove from oven. Arrange on a serving platter.
5. 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.

vegetable oil, onion, garlic, carrot, celery, ground beef, taco, pastry, avocados, beefsteak tomato, red onion, cilantro, sour cream, lemon

Taken from recipes-plus.com/api/v2.0/recipes/23605 (may not work)