Char Sui Empanadas with Mole Glaze
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Char Sui Empanadas with Mole Glaze
Char Sui Empanadas with Mole Glaze

Cantonese-style BBQ pork gets a Mexican twist in baked Chifa empanadas made from frozen biscuits.

Servings: 30 servings
Prep
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
1 1/3 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
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
Prep
  1. Mix all marinade ingredients together and completely coat the raw pork pieces.
  2. Cover and refrigerate for at least 2 hours or up to 24 hours.
  3. Deposit marinated meat (drain only if there is excess liquid) onto parchment-lined and heavily greased full sheet pans.
  4. Bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
325°F
15-20 minutes
Filling
  1. Transfer meat into mixing bowl; toss with honey and mirin until coated evenly.
  2. Return to pan and bake an additional 5 minutes (meat should caramelize but not burn).
  3. Preheat a large sauté pan over medium heat. Add the shallots and cook for 1-2 minutes. Watch carefully to avoid burning.
  4. Whisk in the flour to make a roux. Cook 3-5 minutes stirring often. Lower heat if needed to avoid browning the roux.
  5. Add the sugar and cook 1 minute. Then add the chicken stock, soy sauce and oyster sauce. Cook just until thickened.
  6. Add the Char Sui Pork and toss well to coat. Then remove from heat and allow to cool completely before filling empanadas.
Assembly
  1. Dust a flat surface with the flour. Dip each thawed biscuit lightly into the flour to prevent it from sticking.
  2. Roll the biscuit dough with a rolling pin. The finished diameter should not be more than 5 1/2-inches wide.
  3. 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.
  4. Beat egg and water together; brush the edges of the empanada lightly with egg wash.
  5. Fold over the dough and crimp the edges with a fork to seal.
  6. Place the filled empanada on a parchment-lined sheet pan.
  7. Brush the tops of the empanadas with more egg wash.
  8. 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
  1. Place all ingredients in a blender or food processor and blend until smooth.
  2. Drizzle 1 tsp on top of each fully baked empanada and serve.

  • 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.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 serving
Calories
340
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
3 1/2g
18%
Trans Fat
4g
Cholesterol
30mg
10%
Sodium
960mg
40%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
4%
Sugars
11g
Protein
13g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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