Al Pastor Empanadas

  • Recipe by Renan Lopes

Ingredients

Empanadas

  • 1 pack Empanada Dough
  • 12 grams Al Pastor Seasoning
  • 100 grams Chicken Breast
  • 100 grams Water
  • 1 Pineapple, sliced
  • Pinch of Kosher Salt
  • Vegetable oil, for deep frying

Cilantro dressing

  • 1 Cilantro bunch
  • 1 Jalapeno, small
  • 2 Green Onions
  • 1/3 Cup Oil
  • 1/4 Cup Lime Juice, fresh
  • 1 Garlic clove
  • 1 tsp Honey
  • Pinch of Kosher Salt

Method

Empanadas

  1. Add water, salt, seasoning and chicken to a hotel pan
  2. Braise in the oven on 350F for 30 minutes
  3. Grill the pineapple slices and cut them into cubes
  4. Once the chicken reaches internal temperature 165F, remove from liquid, shred the chicken and place back into the liquid
  5. Place the pineapple and chicken in the fridge until fully cold
  6. With a round cutter, cut the empanada dough, place 1/2 tablespoon of chicken and 1 teaspoon of pineapple in the center of dough
  7. Wet the inner edge of the dough disk and seal the empanada using a fork
  8. Heat the oil to 375F and fry the empanada until golden-brown and delicious!

Cilantro Dressing

  1. Blend all ingredients until smooth and serve with empanadas.
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