Best Bbq Jackfruit Empanadas Recipes

BBQ JACKFRUIT EMPANADAS

Steps:

• Preheat oven to 350 degrees.
• In a large pan, saute minced garlic in olive oil (or water) over medium heat for about 1 minute, then add in diced yellow onion, red pepper, and green pepper. Cook until soft. Add salt and pepper to taste.
• Once the peppers, onions, and garlic are soft, add in the BBQ Jackfruit and combine with other ingredients. Break up large chunks with a fork.
• Add in spices and tomato sauce. Cook on medium heat for about 5-7 minutes, until all ingredients are fully combined.
• On a clean surface lay out empanada discs, then add about 1 tablespoon of BBQ Jackfruit filling to each disc. Seal the edges with a dab of water, fold over each disc so that the edges are touching, and press closed with a fork (or fold the corners as I did to create a neat design).
• Once complete, brush the dough with melted vegan butter (optional).
• Place the empanadas on a baking pan evenly spaced (I lined mine with parchment paper to avoid sticking). Cook for about 30 minutes or until lightly browned. Remove from the oven and enjoy!

BBQ JACKFRUIT EMPANADAS

Steps:

• 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.