Inspiring Recipes

Method

For the Tequenos:

1. Mix the flour, salt and paprika in a bowl. Add the baking block and rub into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually add the almond milk and combine until the mixture comes together. Once combined, wrap the dough in clingfilm and chill for 10 minutes.
2. While the pastry is chilling, make the GEM^®avocado guacamole. Scoop the avocado flesh into a medium-sized mixing bowl. Add the paprika (if using) and Tabasco and season with salt and pepper. Mash together with a large fork or potato masher until the avocado is creamy then stir in most of the pomegranate seeds. Transfer the guacamole to a serving bowl. Sprinkle over the remaining pomegranate seeds and set aside.
3. Unwrap the dough and place on a lightly floured surface. Roll out into a 30cm square, cutting off the edges to neaten the sides. Cut the square into 16 long strips.
4. Place one piece of cheese at one end of a strip of pastry. Diagonally wrap the cheese in the pastry, overlapping it a little. Make sure all the cheese is covered by the pastry and pinch the edges together to seal. Repeat with the remaining cheese and pastry strips.
5. Heat the oil in a saucepan or deep fat fryer to a temperature of 180°C (test by adding a small cube of bread – it’s ready for frying when the bread turns brown). Add the tequeños to the pan in batches and fry until the crust is golden brown – about 3-4 minutes, turning halfway through for a consistent colour. Transfer the tequeños to a plate lined with kitchen paper to drain off any excess oil. Leave to cool for 1 to 2 minutes, then serve with the GEM^®avocado guacamole.