These little pockets of goodness from The Low-Carbon Cookbook & Action Plan book are great for parties. The savory filling has a hint of spice that perfectly complements the dough’s sweetness.
What you need:
1 tablespoon olive oil
¼ cup minced shallots
2 large garlic cloves, minced
1 cup finely shredded green jackfruit
½ teaspoon smoked paprika
½ teaspoon ground annatto
¼ teaspoon ground cumin
1 teaspoon coarse salt, divided
¼ teaspoon ground black pepper
1¼ cups water, plus 2 tablespoons, divided
1 tablespoon coconut sugar
1 cup plus 2 tablespoons white corn flour
1 to 1½ cups avocado oil
What you do:
- In a medium skillet over medium heat, warm olive oil. Add shallots and sauté for 1 minute. Add garlic and sauté for 30 seconds. Stir in jackfruit. Add paprika, annatto, cumin, ½ teaspoon of salt, and pepper. Cook for 2 minutes, stirring often.
- Add 1 to 2 tablespoons of water to deglaze bottom of pan. Turn heat off and cover skillet and allow to rest for at least 5 minutes.
- In a large bowl, combine coconut sugar, remaining 1¼ cups of water, and remaining ½ teaspoon of salt. Slowly add corn flour, mixing with a spoon to prevent lumps. Allow to hydrate for 5 minutes. With damp hands, divide dough into 12 evenly sized balls.
- Sprinkle a few drops of water on a 6 × 6-inch piece of plastic wrap. Place a ball of dough in center of plastic, and with damp hands, flatten it into a 4-inch circle.
- Place 1 tablespoon of jackfruit mixture in upper third of circle. Grab ends of plastic square and fold, using fingers to lightly press dough and close circle into a half-moon shape. Repeat process with remaining balls and place on parchment paper.
- In a small saucepan on the stovetop over medium-high heat, warm avocado oil until it reaches 365 degrees. Working in batches, place 2 to 3 empanaditas in saucepan and fry until crispy and golden brown, about 2½ minutes.
- Transfer empanaditas to a platter. Serve immediately.