Avocado Turnovers with Cajun Honey Dipping Sauce

Ingredients

 * CAJUN HONEY DIPPING SAUCE
 * 3 Cups Hone
 * 1 Cup Lemon juice
 * ¼ Cup Tomato paste
 * 1 tsp Hot pepper sauce
 * 1 Tbsp Chopped fresh thyme leaves
 * As needed Salt
 * As needed Freshly ground black pepper
 * AVOCADO TURNOVERS
 * 6 California avocados
 * 6 oz Shrimp meat (coarsely chopped, if on the large size)
 * As needed Lemon juice
 * 2 large cloves Garlic, chopped finely
 * 4 Pounds 8 ounces Short pastry dough
 * As needed Egg wash
 * ½ Cup Finely sliced green onion
 * As needed for garnish Fresh thyme sprigs

Directions
METHOD

In a heavy, deep saucepan, mix honey with lemon juice, tomato paste, hot pepper sauce, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Cook, over medium heat, stirring frequently, until mixture is well blended and just begins to boil; remove from heat. Cool; reserve.

To make turnovers, puree 3 avocados until smooth.

Thoroughly mix avocado, shrimp, 2 tablespoons lemon juice, garlic, 1/2 teaspoon salt (or to taste), and 1/2 teaspoon pepper (or to taste); reserve.

To make turnovers, roll out pie dough 1/8-inch thick. Cut dough into 3-1/2-inch rounds. Re-roll dough as necessary, to make 72 rounds.

Place 1/2 tablespoon filling on half of each round. Fold over; seal tightly with tines of a fork. Remove to parchment-lined sheet pan.

Lightly brush turnovers with egg wash.

Bake at 400 degrees F until golden brown, about 12 minutes.

Serve warm or at room temperature.

Just before service, cut remaining avocados in half; cut each half into

PER ORDER

Fill 1 ramekin with 1/4 cup reserved sauce; sprinkle with 1 teaspoon green onion. Set ramekin on serving plate; arrange 3 turnovers on plate. Garnish with 1 slice avocado and thyme sprigs.