Spicy Lychee & Duck Fat Empanadas with Savory Crumble

Instructions

1. 1

   Make the pastry dough: In a food processor, pulse flour and salt. Add cold butter cubes and pulse until coarse crumbs form. Gradually add ice water while pulsing until dough just comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.

   ~30 min
2. 2

   Prepare the filling: In a large skillet over medium heat, melt duck fat. Add chopped lychees and red chili flakes. Cook for 5 minutes until lychees soften slightly. Stir in soy sauce, brown sugar, and ground ginger. Cook for another 5 minutes until the mixture thickens into a jam-like consistency. Remove from heat and let cool.

   ~10 min
3. 3

   Make the savory crumble: In a small bowl, combine toasted sesame seeds, crushed roasted peanuts, and nutritional yeast.

   ~2 min
4. 4

   Assemble the empanadas: Preheat oven to 375°F (190°C). Roll out chilled dough thinly on a lightly floured surface. Cut out 4-inch circles. Place 1-2 tablespoons of lychee filling on one half of each circle. Moisten the edges with water, fold the dough over, and crimp the edges to seal. Place empanadas on a baking sheet lined with parchment paper.

   ~20 min
5. 5

   Bake the empanadas: Whisk one egg with a splash of water for the egg wash. Brush the tops of the empanadas with the egg wash. Bake for 20-25 minutes, or until golden brown and puffed.

   ~25 min
6. 6

   Serve: Let the empanadas cool slightly on a wire rack. Sprinkle the savory crumble over the warm empanadas just before serving.

   ~3 min