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E-Mail: press@fairtrade.net
21 Aug 2020
Ingredients
1 cup Yellow Precooked corn flour
(i.e. Harina PAN)
1.5 cup water
1 tbsp of vegetable oil
1 tsp Fairtrade Coconut Oil
1 can Fairtrade Jackfruit
150 g Fairtrade rice
1 chopped Tomato
½ cup chopped Green Onion
1 chopped Garlic clove
Cilantro
1 tsp Salt
½ tsp Cumin
A pinch of Fairtrade pepper
Instructions
1. Mix the flour in a large bowl with ½ tsp salt. Add the water and vegetable oil and knead for 2 minutes to form dough. Cover & set aside for 20 mins.
2. For the filling: cook rice with water 20-25 minutes, drain & set aside.
3. Heat coconut oil in a pan, add onion and cook over medium heat for 5 mins. Add tomatoes, green onions, garlic, cilantro, salt & pepper & cook for 15 mins.
4. Cook the jackfuit for 10-15 minutes, breaking it into pieces with a spoon.
5. Mix rice and jackfruit
6. Use 1½ tbsp of dough to make balls by rolling between the palms of your hands.
7. Place the balls between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tbsp of the jackfruit mix in the center.
8. Using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
8. Fill a large pot with vegetable oil and heat over medium heat to 180°C.
9. Carefully place 3-4 empanadas in the heated oil, fry for 3-5 mins until golden on all sides.
10. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with lime and sauce.
E-Mail: press@fairtrade.net