Shawarma Empanadas

I was scrolling through my Instagram, as I usually do daily for inspiration or to pass the time. I came across an empanada recipe that looked delish. I thought ot myself, how can I put my spin on it? And then it came to me, I am going to stuff them with my shawarma meat and all my favourite toppings.

This idea did not disappoint. I used dairy-free butter to ensure the dough was parve. The result was a flaky, crusted shawarma pocket. I whipped up a quick lemon-parsley tahini sauce to pour inside once I took that first bite.

It takes a little bit of work, but these shawarma empanadas are worth gossiping about!

Shawarma Empanadas

Yield: 10 empanadas

INGREDIENTS:
Chicken Shawarma
2 chicken breasts
2 tbsp olive oil
Juice of 1/2 lemon
1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp tumeric
1/4 tsp garlic powder
Dash of cinnamon
Dash of cayenne pepper (optional)
Salt/pepper, to taste
Empanada Dough
2 1/2 cups flour
1/2 tsp salt
1/2 cup dairy-free butter (Betterine brand), cubed
1 egg
1/3 cup ice water
Toppings
2 Israeli pickles, thinly sliced
1-2 large soft beets, sliced into sticks
1 cup shredded cabbage
1 tbsp fresh parsley, chopped
Lemon-Parsley Tahini
1 large tbsp tahini paste
Juice of 1/2 lemon
1/4 cup of water + more if needed
1 tbsp fresh parsley, chopped

DIRECTIONS:
1. In a large Ziploc bag, place all the shawarma ingredients and mix well. Place the chicken breasts inside the bag and massage the marinade into the breasts. Place in fridge for a minimum of 2 hours. When ready to bake, place all the contents into a greased baking pan. Bake at 375 degrees for 30 minutes or until baked through. Shred with 2 forks and mix it all together to absorb all of the spices and sauce. Set aside to cool.
2. Meanwhile, make your dough. In a food processor place the flour and salt. Pulse. Add in the egg and cubed butter. Pulse again. Once combined turn on the food processor and drizzle the ice water in until the dough form a ball. Empty out onto a piece of plastic wrap and form into large ball. Place in fridge for 30 minutes.
3. In a small bowl, whisk together all the contents of the tahini sauce. Set aside.
4. To assemble the empanadas, divide the dough into 10 pieces and roll into balls. Place a ball onto a piece of parchment paper and roll out until thin- you can use a bowl to trim the edges. Place some shredded chicken into the middle of the dough, top with some cabbage, beets and pickles. Fold over the dough so it form a pocket. Seal it with your fingers and then fold up and press the sides to make it look nice- I have demoed this process on my IGTV channel. Place on a greased baking tray. Complete assembling the empanadas.
5. Brush the empanadas with egg wash and place in 375 degree oven for 30-35 minutes until golden brown.
6. Serve with hummus and the tahini sauce. Enjoy!