Jack Barbeque
Spanish snack that hides Jackfruit in BBQ sauce 😛 A variation of the traditional empanada made with shortcrust pastry, baked in the oven. Don't forget the dips that will take this recipe to the next level! Delicate aioli, spicy salsa, and lime and coriander sauce. A great option for a shared dinner :)
Preparation time: 40 minutes
Number of servings: 2-4
| Empanadas: | |
|---|---|
| Jack Barbeque | 300g |
| shortcrust pastry | 2 XXL sheets |
| vegan chorizo | 1 piece |
| spicy salsa sauce | 2 tablespoons |
| Aioli sauce: | |
|---|---|
| greek yogurt | 4 tablespoons |
| mayo | 3 tablespoons |
| garlic, clove | 1 piece |
| salt and pepper | to taste |
| Cilantro sauce: | |
|---|---|
| greek yogurt | 3 tablespoons |
| avocado | 1/2 piece |
| lime juice and zest | 1/2 lime |
| fresh cilantro | 1 handful / 10g |
| salt and pepper | to taste |
| garlic clove | 1/2 piece |
|
green onion
|
1 stalk
|
| olive oil | 1 tablespoons /15ml |
| Name | Value | % RWS |
|---|---|---|
| Calories | 498 | - |
| Fat | 29.4g | 38% |
| Saturated fat | 4.3g | 21% |
| Salt | 417g | 18% |
| Carbohydrates | 52.9g | 19% |
| Fiber | 3.2g | 11% |
| Sugars | 4.8g | - |
| Protein | 7.9g | - |
Fry the chorizo. Add it to the Jackfruit along with the salsa. Mix.
Preheat the oven to 190 degrees Celsius. Roll out the puff pastry and cut out large circles from it (using a small dessert plate or the bottom of a cup).
Add a tablespoon of filling to each pastry. Fold them like dumplings or seal and decorate the edges with a fork.
Brush the top of the pierogies with olive oil and bake for 19-20 minutes until golden brown.
Meanwhile, prepare the sauces. Put all the ingredients for the cilantro dip in a blender and blend until smooth. As for the Aioli, simply finely chop the garlic or press it through a garlic press and mix well with the rest of the ingredients.
Serve the pierogies with Aioli, Cilantro Dip, and Spicy Salsa.
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