Delicious Jackfruit Empanadas

I’ve always loved finding new ways to make classic dishes without meat. When I first tried jackfruit, I couldn’t believe how similar it was to pulled pork – and that got me thinking about all the different ways to use it. These jackfruit empanadas came about during one of my kitchen experiments, and they’ve become a regular request at our family gatherings.

Making empanadas might seem like a lot of work, but I promise it’s easier than you think. I usually prep the filling while I’m making dinner the night before, then assemble everything the next day. That way, it doesn’t feel overwhelming, and the flavors have time to develop overnight.

Whether you’re vegetarian or just trying to eat less meat, these empanadas are a great option. The best part? Even my meat-loving friends ask for seconds when I serve these at parties. They’re that good.

What Kind of Jackfruit Should I Use?

For empanadas, you’ll want to use young (or green) jackfruit, which comes canned in either water or brine. Unlike ripe jackfruit that’s sweet and yellow, young jackfruit has a neutral flavor and a meaty, stringy texture that makes it perfect for savory dishes. When shopping, look for canned jackfruit specifically labeled as “young” or “green” – you’ll usually find it in Asian grocery stores or in the international aisle of larger supermarkets. Before using, drain and rinse the jackfruit well to remove any brine, then pull apart the pieces with your fingers or a fork to create a shredded texture. If you notice any tough core pieces, you can cut those out to ensure your filling has an even texture.

Options for Substitutions

Need to make some swaps? Here’s what you can do with this recipe:

• All-purpose flour: You can use whole wheat flour for a nuttier taste, but keep in mind the dough might be slightly denser. A 50-50 mix of all-purpose and whole wheat flour works great too.
• Young jackfruit: If you can’t find jackfruit, try using hearts of palm or artichoke hearts – they have a similar meaty texture. Just make sure to drain and chop them well.
• Curry leaves: While curry leaves have a unique flavor, if you can’t find them, you can use bay leaves plus a small handful of chopped cilantro. The taste won’t be exactly the same, but it’ll still be good!
• Mustard seeds: You can swap these with cumin seeds if needed, though the flavor profile will change slightly.
• Potato: Sweet potato or mashed chickpeas work well as alternatives. They’ll help maintain that nice filling texture.
• Chili powder: Feel free to use cayenne pepper or paprika – just adjust the amount based on how spicy you like your food.

Watch Out for These Mistakes While Cooking

The biggest challenge when making jackfruit empanadas is not draining and shredding the canned jackfruit properly – make sure to squeeze out excess liquid and pull apart the pieces with a fork to achieve that perfect meaty texture.

Working with empanada dough requires careful attention to temperature – if your water is too hot, it can kill the gluten formation, while cold water won’t help create the right elasticity, so aim for warm water around 110-115°F.

Many cooks rush the filling process, but letting your jackfruit filling cool completely before stuffing the empanadas is crucial – hot filling can make the dough soggy and difficult to seal.

For the crispiest results, don’t overcrowd your pan when frying the empanadas, and maintain a steady oil temperature around 350°F – too hot will burn the outside while leaving the inside raw, too cool will make them greasy.

What to Serve With Jackfruit Empanadas?

These savory jackfruit empanadas pair really well with a variety of dipping sauces – try a fresh cilantro chutney, spicy sriracha mayo, or cooling mint yogurt sauce to complement the curry-spiced filling. A simple side salad with cucumber, tomatoes, and red onions dressed in lime juice helps balance out the richness of the empanadas. If you’re serving these as part of a bigger spread, they go great with some Mexican-inspired rice or a bowl of black beans seasoned with cumin and garlic. For a fun fusion twist, serve them alongside some pickled vegetables or a tangy mango slaw to add a fresh crunch to your meal.

Storage Instructions

Keep Fresh: These jackfruit empanadas will stay good in the fridge for up to 3 days when stored in an airtight container. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy. They’re perfect for making a batch on Sunday and enjoying them throughout the week!

Freeze: Want to save some for later? Place the uncooked empanadas on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. You can cook them straight from frozen – just add a few extra minutes to the cooking time.

Warm Up: To get that fresh-made taste back, pop your refrigerated empanadas in a 350°F oven for about 10 minutes, or until they’re heated through. The oven method works better than the microwave since it helps keep the pastry crispy. If you’re in a hurry, 30 seconds in the microwave will do, but the crust won’t be as crispy.

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 20-30 g
• Carbohydrates: 90-100 g

Ingredients

For the dough:

• 5.3 oz all-purpose flour
• 1 cup hot water
• 1 tsp salt

For the filling:

• 1/2 tsp chili powder
• 5 to 6 curry leaves
• 1 boiled potato, diced (into 1/2-inch pieces)
• 1 can young jackfruit (drained and rinsed well)
• 1/2 inch ginger, finely chopped
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder (I use Simply Organic)
• 1 onion, thinly sliced
• pepper
• 2 garlic cloves, minced (freshly minced for best flavor)
• salt
• oil (a neutral oil like canola or vegetable)

Step 1: Prepare the Dough

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

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

Once kneaded, cover the dough with a thin layer of oil to prevent it from drying and let it rest for at least 10 minutes, allowing it to soften and become more pliable.

Step 2: Prepare the Filling

Heat a frying pan with a small amount of oil.

Add the onion, ginger, and garlic, and sauté until they become fragrant.

Then, add the curry leaves, chilli powder, turmeric, salt, and pepper, and fry for a few more minutes to meld the flavors.

Add the boiled potato and Jungle Jackfruit to the pan.

Mix well and stir-fry, adding a splash of water to deglaze the pan if needed.

Once everything is well combined, remove the pan from heat and allow the mixture to cool.

Step 3: Roll and Shape the Dough

Roll out the rested dough to about ⅛ to ¼ inch thick on a lightly floured surface.

Cut the dough into your preferred sizes, such as 2-inch or larger rounds.

Take each piece of dough and shape it into a ball, then roll it out again until it is about ¼ inch thick.

This ensures a uniform thickness for cooking.

Step 4: Assemble the Empanadas

Place 1 to 2 heaping tablespoons of your cooled filling into the center of each rolled-out dough piece.

Gently fold the dough over the filling to form a half-moon shape, ensuring the edges are aligned.

Press the edges firmly to seal the empanadas, and crimp the sealed edges with a fork for a decorative touch and to further secure the filling inside.

Step 5: Fry the Empanadas

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

Once the oil is hot, carefully fry the empanadas in batches until they are golden brown, turning every 1 to 2 minutes for about 4 minutes.

Be sure to avoid overcrowding the pan, as this can lower the oil temperature and affect the frying process.

Step 6: Serve and Enjoy

Once fried to perfection, remove the empanadas and drain them on paper towels to remove excess oil.

Serve the empanadas hot and enjoy their crispy exterior with flavorful filling!