Shredded jackfruit empanadas

Instructions

1. Heat the olive oil in a large, heavy-based frying pan over high heat. Add the onion and capsicum and cook for 5 minutes, stirring every 1–2 minutes, allowing the vegetables to sear and burn slightly on the edges.
2. Add the garlic, spices and chopped jackfruit. Stir for a couple of minutes to combine well.
3. Stir in the barbecue sauce and alcohol, if using. Sprinkle with salt and pepper, add a splash of water, then reduce the heat and cook for about 10–15 minutes, stirring occasionally. Turn the heat off and allow the mixture to cool well.
4. Meanwhile, make the mayo. Combine the soy milk and lemon juice in a blender (or emulsify with a stick blender in a bowl) for about 20 seconds. While blending, slowly add in the vegetable oil until the oil is emulsified and the mixture thickens. Add the mustard and a pinch of salt and continue to blend. Taste and adjust the seasoning to your liking. Swirl the chipotles and their sauce in gently so the mixture is not fully combined. Set aside.
5. Cut each sheet of pastry into four large rounds using a cookie cutter, individual tart tin or sharp-edged bowl.
6. Place 1 heaped tablespoon of the jackfruit mixture in the centre of each pastry round, fold over into a half-moon and seal the edges with your fingers.
7. Heat the vegetable oil in a large frying pan until sizzling hot. Test the oil is hot enough by placing a small piece of leftover pastry in it. If the pastry sizzles, the oil is ready.
8. Fry the empanadas, six at a time, for a minute or so on each side. Turn with tongs and repeat on the other side. Serve the empanadas with the chipotle mayo on the side.