Curried Jackfruit Empanadas - Jungle Jack

Directions

Prepare the Dough

1. In a bowl, combine all the dough ingredients, gradually adding the warm water until a soft dough forms.

2. Transfer the dough to a work surface and knead gently for 5 to 6 minutes.

3. Cover with a thin layer of oil and let it rest for 10 minutes or longer.

Prepare the Filling

1. Heat a frying pan with a little oil, then add the onion, ginger, and garlic. Sauté until fragrant.

2. Add the curry leaves along with the chilli powder, turmeric, salt, and pepper. Fry for a few more minutes.

3. Add the boiled potato and Jungle Jack. Mix well and stir-fry, adding a splash of water to deglaze the pan if needed.

4. Remove from heat and allow the mixture to cool.

Assemble the Empanadas

1. Roll out the dough to about ⅛ to ¼ inch thick and cut into preferred sizes, such as 2-inch or larger rounds.

2. Shape each piece into a ball, then roll out on a lightly floured surface until about ¼ inch thick.

3. Place 1 to 2 heaping tablespoons of filling in the center of each piece of dough.

4. Gently fold the dough over to form a half-moon shape, pressing the edges firmly to seal.

5. Crimp the edges with a fork to ensure they are securely sealed.

Fry the Empanadas

1. Fill a deep pan with oil and heat over medium-high heat.

2. Fry the empanadas in batches until golden brown, turning every 1 to 2 minutes for about 4 minutes.

3. Remove and drain on paper towels.

4. Serve hot and enjoy!