Thursday, September 20, 2007
This is the easiest way to cook the crispy and spicy filling of karipap. Empanadas skin really have saved my day. This time I bought 2 types of empanadas skin. One is the regular white skin and the other is the corn empanadas. They both are crispy and delicious.
This time, I've decided to use the smallest karipap mould I can find for this recipe. I thawed the frozen empanadas skin. Then I cut the empanadas skin into half.
The filling is a curry beef. I used ground beef mixed with potato.