Empanadas:
1 lb breakfast sausage (I used Owen's Original recipe)
1/2 onion, diced
12 oz cream cheese
1/2 tsp onion powder
1 1/2 tsp seasoned salt
1 tsp Tabasco
Wonton wrappers
Vegetable oil for frying
Avocado Salad:
3 Avocados
2 green onions. chopped thin
2 tbsp mayonnaise
8 oz cottage cheese
salt
pepper
garlic powder
You want to make the salad prior so that it can sit in fridge for at least 30 minutes so it can meld and chill.
Salad:
Cut open each avocado and scoop out the meat. In a medium bowl or tupperware dish, mash avocado. Add the rest of the ingredients. The seasonings (salt, pepper, garlic) are to your own liking but it's not supposed to be overly salty or peppery. You should still be able to taste the avocados. Mix well, cover and refrigerate.
Empanadas:
Cook meat and onions until meat is no longer red and onions are clear. Add cream cheese and seasonings. Mix well. Add a small amount of mixture to the center of a wonton wrapper. Fold wrapper in half and pinch the edges down. Wet edges with water to make them seal. Heat oil to approximately 350 degrees Fahrenheit. Fry empanadas for 1-3 minutes until they start to brown. Remove from oil and drain on paper towels.
Serve with Avocado Salad. ENJOY!!!
