Avocado Turnovers with Cajun Honey Dipping Sauce

Cajun honey dipping sauce

 * 3 cups honey
 * 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

Cajun honey dipping sauce

 * 1) In a heavy, deep saucepan, mix honey with lemon juice, tomato paste,hot pepper sauce, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
 * 2) Cook, over medium heat, stirring frequently, until mixture is well blended and just begins to boil; remove from heat.
 * 3) Cool; reserve.

Avocado turnovers

 * 1) Purée 3 avocados until smooth.
 * 2) Thoroughly mix avocado, shrimp, 2 tablespoons lemon juice, garlic, ½ teaspoon salt (or to taste), and ½ teaspoon pepper (or to taste); reserve.
 * 3) To make turnovers, roll out pie dough ⅛-inch thick.
 * 4) Cut dough into 3½-inch rounds.
 * 5) Re-roll dough as necessary, to make 72 rounds.
 * 6) Place ½ tablespoon filling on half of each round.
 * 7) Fold over; seal tightly with tines of a fork.
 * 8) Remove to parchment-lined sheet pan.
 * 9) Lightly brush turnovers with egg wash.
 * 10) Bake at 400°F until golden brown, about 12 minutes.
 * 11) Serve warm or at room temperature.
 * 12) Just before service, cut remaining avocados in half; cut each half into.

Per order

 * 1) Fill 1 ramekin with ¼ cup reserved sauce; sprinkle with 1 teaspoon green onion.
 * 2) Set ramekin on serving plate; arrange 3 turnovers on plate.
 * 3) Garnish with 1 slice avocado and thyme sprigs.