Char Sui Empanadas with Mole Glaze
- Ingredients:25
- Servings:30
- Calories per serving:340
Char Sui Empanadas with Mole Glaze
- Ingredients:25
- Servings:30
- Calories per serving:340
Cantonese-style BBQ pork gets a Mexican twist in baked Chifa empanadas made from frozen biscuits.
Ingredient
Pork
| Ingredient | Weight | Measure |
|---|---|---|
| Shaoxing wine or sherry | 3 oz | 6 Tbsp |
| Garlic, fresh, pureed | 0.40 oz | 1/2 Tbsp |
| Soy sauce, light | 2.60 oz | 4 1/2 Tbsp |
| Tahini | 1 oz | 1 1/2 Tbsp |
| Hoisin sauce | 2.50 oz | 3 1/2 Tbsp |
| Five spice powder | 0.07 oz | 3/4 tsp |
| Kosher salt | 0.35 oz | 1 1/2 tsp |
| Granulated sugar | 3 oz | 6 Tbsp |
| Lean pork, trimmed, cut into 1/4x1/4x2-inch pieces | 2 lb 4.00 oz | 6 cups |
Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Honey | 3.17 oz | 6 Tbsp |
| Mirin | 1.90 oz | 3 Tbsp |
| Peanut oil | 2 oz | 1/4 cup |
| Shallots, minced | ---Value Not Available | 1 1/3 Tbsp |
| Gold Medal™ All-Purpose Flour (12610) | 0.90 oz | 3 Tbsp |
| Granulated sugar | 1.80 oz | 1/4 cup |
| Chicken stock | 6 oz | 3/4 cup |
| Dark soy sauce | 1 oz | 2 Tbsp |
| Oyster sauce | 1.10 oz | 2 Tbsp |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Southern Style Frozen Dough Biscuit, 2.2 oz (06252), thawed | 4 lb 2.00 oz | 30 each |
| Gold Medal™ All-Purpose Flour (12610), for dusting | 4.50 oz | 1 cup |
| Egg, large | 2 oz | 1 each |
| Water, cool approx. 72°F | 1 oz | 2 Tbsp |
Mole Glaze
| Ingredient | Weight | Measure |
|---|---|---|
| DOÑA MARÍA™ Original Mole Sauce | 2.75 oz | 1/3 cup |
| Ginger Ale | 2 oz | 1/4 cup |
| Pineapple juice | 2 oz | 1/4 cup |
Instructions
- Pork
Mix all marinade ingredients together and completely coat the raw pork pieces.
Cover and refrigerate for at least 2 hours or up to 24 hours.
Deposit marinated meat (drain only if there is excess liquid) onto parchment-lined and heavily greased full sheet pans.
Bake as directed below.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
15-20 minutes |
*Stir meat after 7 minutes of baking to brown evenly.
- Filling
Transfer meat into mixing bowl; toss with honey and mirin until coated evenly.
Return to pan and bake an additional 5 minutes (meat should caramelize but not burn).
Preheat a large sauté pan over medium heat. Add the shallots and cook for 1-2 minutes. Watch carefully to avoid burning.
Whisk in the flour to make a roux. Cook 3-5 minutes stirring often. Lower heat if needed to avoid browning the roux.
Add the sugar and cook 1 minute. Then add the chicken stock, soy sauce and oyster sauce. Cook just until thickened.
Add the Char Sui Pork and toss well to coat. Then remove from heat and allow to cool completely before filling empanadas.
- Assembly
Dust a flat surface with the flour. Dip each thawed biscuit lightly into the flour to prevent it from sticking.
Roll the biscuit dough with a rolling pin. The finished diameter should not be more than 5 1/2-inches wide.
Portion the cooled filling onto the center of the biscuit dough using a #30 scoop (1.5 oz); spread so it does not stay round.
Beat egg and water together; brush the edges of the empanada lightly with egg wash.
Fold over the dough and crimp the edges with a fork to seal.
Place the filled empanada on a parchment-lined sheet pan.
Brush the tops of the empanadas with more egg wash.
Bake as directed below until golden brown (or refrigerate or freeze empanadas before baking).
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
15-20 minutes |
Standard Oven |
300°F |
17-22 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
- Mole Glaze
Place all ingredients in a blender or food processor and blend until smooth.
Drizzle 1 tsp on top of each fully baked empanada and serve.
Recipe Tips
- Each component of the recipe can be staged to make ahead. Pork can be marinated and pre-cooked in larger batches and portioned into smaller batches and pull what you need easily. Stir-fry cut meat can be used to save prep time too. Fully cooked filling can be chopped into smaller pieces to make portion scoops easier to fill. Unbaked, filled empanadas can be refrigerated for up to 12 hours and then baked for service.
Nutrition Facts
- Calories340
- Total Fat14g
- Protein13g
- Total Carbohydrate39g
- Sugars11g
Servings: 30
Serving Size: 1 serving
Amount Per Serving Calories : 340
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 14g | 22% |
| Saturated Fat | 3&½g | 18% |
| Trans Fat | 4g | % Value Not Available |
| Monounsaturated Fat | 2&½g | % Value Not Available |
| Polyunsaturated Fat | 1g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 30mg | 10% |
| Sodium | 960mg | 40% |
| Total Carbohydrate | 39g | 13% |
| Dietary Fiber | 1g | 4% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 11g | % Value Not Available |
| Protein | 13g | % Value Not Available |
| Vitamin D | Value Not Available | 2% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 10% |
| Potassium | 135mg | 4% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 15% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 6% |
| Folic Acid | Value Not Available | 15% |
| Vitamin B12 | Value Not Available | 2% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 8% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 6% |
| Manganese | Value Not Available | 4% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 2,
- Fruit 0,
- Other Carbohydrate ½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 1,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 2,
- Fruits 0c,
- Vegetables 0c,
- Grains 0oz-eq,
- Meat & Beans 1oz-eq,
- Dairy 0c,
- Fats & Oils 0tsp
Carbohydrate Choice
- Carbohydrate Choice2&½
