Avocado Picadillo Hand Pies with Double Garlic Avocado Aioli

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Avocado Picadillo Hand Pies with Double Garlic Avocado Aioli


  • Avocado Pie Dough:
  • 1/2 ea. Avocado From Mexico
  • 2-1/2 c. all-purpose flour
  • 1 t. salt
  • 1 t. sugar
  • 1/2 c. butter, diced
  • 1/4 c. shortening, diced
  • 1/3 c. ice cold water
  • Picadillo Filling:
  • 1 T. olive oil
  • 1 c. white onion, finely chopped
  • 2 t. garlic, chopped
  • 1 ea. bay leaf
  • 1/4 lb. ground chorizo
  • 1/4 lb. ground beef
  • 1/4 lb. ground pork
  • 1/4 c. dry white wine
  • 1/4 c. tomato paste
  • 1/4 c. olive juice
  • 1/4 c. chopped green olives with pimento
  • 1/4 c. raisins
  • 1 T. cumin
  • 1 t. dried oregano
  • 1 t. ground cinnamon
  • 1-1/2 t. kosher salt
  • 1-1/2 t. ground pepper
  • 1/4 t. cayenne pepper
  • 2 ea. eggs, beaten
  • 1 T. water
  • Avocado Aioli:
  • 1/2 ea. Avocado From Mexico, diced
  • 1 c. mayonnaise
  • 1 T. chopped roasted garlic
  • 2 t. chopped fresh garlic
  • 1 t. kosher salt


  1. Prepare the pie dough: In a stand mixer fitted with the paddle attachment, cream the avocado. Add the flour, salt, and sugar and blend until combined. Add butter and shortening and mix until the size of pebbles. With machine running, add ice water until dough comes together in the center of the mixer. Remove dough from bowl, wrap in plastic, and refrigerate at least one hour.
  2. Prepare the filling: In a large skillet, heat the olive oil over medium high heat. Add onions, garlic, and bay leaf and sauté about 5 minutes until translucent. Add chorizo, beef, and pork, and cook about 5 more minutes, stirring occasionally until meat begins to brown. Use a spoon to remove excess fat and grease as meat cooks. Add white wine, tomato paste, olive juice, chopped olives, raisins, cumin, oregano, cinnamon, salt, pepper, and cayenne. Reduce heat to low and simmer about10 minutes until most liquid has evaporated. Remove from heat and discard bay leaf.
  3. Make the hand pies: Preheat oven to 350°F. Remove dough from refrigerator and cut into 4 pieces. Roll each piece until 1/8”-thick circle. Add a heaping spoonful of meat to center of each round. In a small bowl combine egg and water, then brush edges of dough with the egg wash, and fold in half around filling creating a half-moon. Crimp edges closed with a fork. Brush tops of each pie with more egg wash, and cut 2 or 3 slits into the top to allow steam to escape. Place pies on parchment-lined baking sheet and cook about 30 to 35 minutes until golden brown.
  4. Meanwhile, prepare aioli: In a food processor or blender, blend avocado, mayonnaise, fresh garlic, roasted garlic, and salt until completely combined.
  5. Serve each hand pie drizzled with aioli or on the side for dipping.


Nutrition Facts
Avocado Picadillo Hand Pies with Double Garlic Avocado Aioli
Amount Per Serving 4
Calories 1500 Calories from Fat 0
% Daily Value*
Total Fat 114g 146%
Saturated Fat 35g 173%
Trans Fat 1.5g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 245mg 81%
Sodium 2360mg 103%
Total Carbohydrates 85g 31%
Dietary Fiber 8g 30%
Total Sugars 12g  
  Includes 0g Added Sugars 0%
Protein 34g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 10%
Iron 0mg 30%
Potassium 1040mg 146%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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