It’s my favourite time of year! I’ve loved the Christmas season since I was a child. It’s almost magical. From the twinkling lights on homes to the soft glow of my decorated tree, Christmas is a special time of year.
The most important part of the season, in my opinion, is being with family. Some of our relatives live very far away so their annual holiday visit is something I look forward to all year long.
Needless to say, I enjoy hosting these family gatherings and put a lot of effort into planning them. I make sure the house is neat as a pin, nicely decorated and I have lots of delicious food to feed my guests. Since my family and friends see me sharing recipes all year long on social media, they would expect nothing less. I need to make sure I live up to their high expectations!
That said, this year I’m adding a delicious appetizer recipe from Walmart to my holiday menu – Avocado Toast Pockets – and they are sure to impress my guests. Walmart has loads of yummy holiday appetizer ideas, making my planning process that much simpler. Bonus points that many of their recipes can be made for less than $1 per serving. I picked up all the ingredients I needed to make this easy appetizer at my local Walmart Supercentre. I can always count on them to have fresh, high quality ingredients.
The filling for these Avocado Toast Pockets is made up of avocado (obviously!), tomato, corn, red onion, lime juice, chili powder, garlic and salt. I love the southwest flare of this fresh combination!
The “pockets” are made from sheets of phyllo pastry. I haven’t worked a lot with phyllo pastry before and was pleasantly surprised at how easy they were to work with. I used the top of the phyllo pastry box to measure out my strips.
After cutting my phyllo pastry into squares, I added the veggie filling to each one. This task could be something the kids could help you with. Brush the edges with egg wash so your pockets will stick together.
The fold up nicely into bite sized triangles. Brush the top with more egg wash to give them a golden sheen.
They only need to bake for about 10 minutes. If you are hosting a party, prepare them the night before up until you are ready to bake. Then, all you have to do at your party is pop them in the oven. They taste the best served fresh out of the oven.
The dipping sauce is the perfect complement. It’s made with sour cream, lime juice, garlic, salt and fresh cilantro. The Avocado Toast Pockets have some kick to them so the dipping sauce will cool it down a bit. I was tempted to “double dip” because it was so good, but I held myself back for my family’s sake. I knew they wanted to enjoy the dipping sauce, too!
Each bite is bursting with mouthwatering flavour. I love the different textures from the flaky outer pocket to the spicy veggie filling. My aunt was over when I was making them and we were surprised at how yummy they were. She asked me for the recipe so she could make them at her own holiday parties.
In fact, my aunt, daughter and I ate this entire plate. Once you start eating them, you can’t stop. That’s how I know I have a keeper on my hands.
I was surprised that Bridget enjoyed them as much as she did. Miss Picky Eater often turns her nose up at my recipes, but will try them at least once thankfully. She said her favourite part was the crispy phyllo pastry.
You can find all the ingredients to make these scrumptious Avocado Toast Pockets at your local Walmart Supercentre or online at Walmart.ca. You could even pick them up when you’re there shopping for holiday gifts. I love that Walmart is a one-stop -shop.
If you’re short on time, try Walmart’s Grocery Pickup. You can select your groceries online or via the Walmart app and they’ll be loaded right into your trunk at your selected store. Talk about convenience!
If you try this recipe, I’d love to hear your thoughts. What appetizers are on your holiday menu?
- 2 avocados, diced
- 1 plum tomato, seeded and diced
- 1/2 cup (125 ml) frozen corn, thawed
- 1/4 cup (60 ml) minced red onion
- 2 tbsp (3o ml) lime juice, divided
- 2 tsp (10 ml) chili powder
- 1 garlic clove, grated and divided
- 1/2 tsp (2 ml) salt, divided
- 6 sheets phyllo pastry
- 2 tbsp (30 ml) salted butter, melted
- 1 egg, lightly beaten
- 2/3 cup (160 ml) sour cream
- 1/2 cup (125 ml) cilantro, finely minced
- Heat oven to 375F (190C). Line two rimmed baking sheets with parchment.
- Stir together avocado, tomato, corn, red onion, 2 tsp lime juice, chili powder, half of garlic and 1/4 tsp salt in a medium bowl.
- On a clean counter top, place one sheet of pastry. Brush evenly with butter and top with another sheet, smoothing to flatten.
- Brush second sheet with butter and top with a third sheet. Cut sheet along the long edge into 5 even strips. Cut each strip in half crosswise and half again to make 4, 3-inch squares. Repeat with remaining strips.
- Fill one half of each square with 1 tbsp filling, leaving a 1/2-inch border.
- Brush border with egg wash.
- Fold pointed edge of unfilled half over to create a triangle and press firmly to adhere to egg washed edges.
- Place on prepared sheet and brush triangles with egg wash.
- Bake until golden, about 10 minutes. Repeat with remaining pastry sheets and filling.
- Meanwhile, mix sour cream, cilantro, remaining lime juice, garlic and salt in a small bowl. Serve with pockets.
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Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 58mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 1g