Avocado Turnovers with Cajun Honey Dipping Sauce

Ingredients

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

Directions

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.