BBQ Jackfruit Empanadas
- Level: Intermediate
- Yield: 12 empanadas
- Total: 1 hr 5 min
- Active: 45 min
Ingredients
Red Bell Pepper Aioli:
1 cup olive oil, plus more as needed
1 red bell pepper, stemmed, seeded and roughly chopped
1/4 onion, minced
4 cloves garlic, minced
Kosher salt
5 to 6 turns freshly cracked black pepper
2 teaspoons Dijon mustard
4 large egg yolks
1 teaspoon red wine vinegar
Filling:
Two 10-ounce cans young jackfruit in water
2 tablespoons olive oil
2 cloves garlic, minced
1/2 onion, minced
1/4 cup water
3 to 4 turns freshly cracked black pepper
3/4 cup your favorite BBQ sauce, such as Guy Fieri Brown Sugar Bourbon BBQ Sauce, plus more for drizzling and serving
Empanadas:
12 frozen empanada discs (4-inch)
1 cup canola oil, for deep frying
1 tablespoon minced garlic
1 pinch kosher salt
Directions
- For the aioli: Add a splash of olive oil to a medium nonstick skillet. Add the peppers, onions and garlic to the pan. Season with salt and pepper. Cook the peppers and onions until they are translucent, about 3 minutes.
- Add the peppers, onions, garlic, mustard and more pepper to a food processor. Add the egg yolks to the food processor. Turn the food processor on and slowly add the olive oil. Finish with salt, pepper and red wine vinegar. Mix thoroughly and put in the fridge.
- For the filling: Preheat the oven to 350 degrees F. Drain the jackfruit. In a large saute pan over medium heat, add the olive oil and saute the garlic and onions until translucent, about 2 minutes. Add the jackfruit, water and pepper. Toss to combine and simmer until the jackfruit is tender, 7 to 8 minutes. When done, use a potato masher to break up the jackfruit into strands like pulled pork. Add the BBQ sauce and mix well.
- Spread the jackfruit out evenly on a baking sheet and bake until the BBQ sauce is caramelized, about 20 minutes. Remove the mixture from the oven and cool. Once cooled, add a light drizzle of BBQ sauce.
- For the empanadas: Place 1 tablespoon of filling in each frozen empanada disc. Wet the edges of the disc with water and then fold in half to seal. Use a fork to crimp the edges and seal.
- Heat 3 inches of canola oil in a Dutch oven to 350 degrees F. Fry the empanadas in small batches until golden brown, about 2 minutes per side. When done remove to a paper-towel-lined plate and season with salt. Serve with a side of your favorite BBQ sauce and the red bell pepper aioli.