Recently, to honour Y Wladfa – the Welsh colony in the Chubut province of Argentina – I made cawl empanadas out of leftover jackfruit cawl mixture. The results were absolutely delicious and the spices go really well with the stocky richness of the cawl to create a moreish empanada filling.
- A cup or so of leftover cawl (you can find a recipe for vegan Jackfruit Cawl here).
- 1 roll of ready made shortcrust pastry,
- 1 tsp cumin,
- 1 tsp ground coriander,
- ½tsp of Chipotle chilli powder (or similar, feel free to use more!),
- 1 tbsp tomato puree,
- 100ml sunflower oil,
Combine the cawl with the spices and the puree in a pan and allow the spices to infuse. Allow the water to boil away until you’ve got a dryer mixture.
Roll out the pastry and use a small bowl to shape the empanadas. Spoon out the mixture onto the disks of pastry and fold over. Crimp the edges together with a fork and place on a baking tray. One roll of pastry makes roughly eight empanadas but it will depend how much leftovers you have.
Bake in the oven for twenty minutes at 180°c or until golden brown. Remove from the oven and place on a rack. Bring the oil to frying heat in a frying pan and quickly dunk the empanadas in the oil for twenty seconds each side. The pastry should change colour quickly so be ready to get them out quick!
For an indulgent touch, serve with some vegan mayo pepped up with smoked paprika and garlic oil.
I paired mine with a bottle of Gaucho from Tomos a Lilford. A light yet full bodied South American IPA brewed with Yerba Mate in 2015 to celebrate the 150th anniversary of the Welsh landing in Patagonia.