Open the jackfruit can, discard the brine, add the jackfruit to a pot with water and 1/2 tablespoon of salt, and simmer for 10 - 15 minutes.
Drain the simmering water, then shred the jackfruit with your hands, and discard the seeds for a smoother sauce. Reserve.
Add olive oil to a pot, over medium heat, add minced onions, and sauté until lightly golden, then add tomatoes and parsley, lower the heat and sauté until the tomatoes break down.
Add the garlic, tomato purée, salt, black pepper, veggie bullion, add the shredded jackfruit, and a splash of water, stir well and keep on stirring to break down the jackfruit and make the sauce creamier, for about 5 minutes, then add cornstarch slurry, mix for one minute, turn off the heat, reserve.
Add 400g all-purpose flour to a bowl, add 200g butter, and 1/2 teaspoon of salt, mix with the tip of your fingers and add the cold water, gradually
Do not overwork the dough, otherwise, it will develop gluten.
Divide the dough into three parts, 2 parts are for making the empada base and one for covering them
Place a cling film on the table, place the dough, then make a log, flatten it up making a rectangle, cut into 15 parts, 4 cuts across the narrowest part then 5 cuts across the widest part. Wrap it in a plastic film, and put it in the fridge for at least 30 minutes.
Repeat the process with the smallest dough.
Take one of the biggest squares you just cut, place it in the empada molds, mold it making sure you have extra dough around the mold boards. Fill the molds with the jackfruit filling, flatten up the smallest square, shape it into a disc, cover the empada, and push the borders a bit so it closes well. Use the leftover dough for the next empada top.
After you finish making all the empadas, brush them with the mayo/ketchup/milk mixture, and put them back in the fridge for 30 minutes.
If you end up with topless empadas, that’s ok just cover them with aluminum foil and bake them normally
While the empadas refrigerate, preheat the oven at 180C / 360F
After 30 minutes in the fridge, put the empadas straight in the oven and allow them to bake for 50 minutes.
Empada mold measurement: 5cm top x 3cm bottom x 2,5cm height