It is a daylight saving time today and I have lost an hour of my beauty sleep. If you follow me on facebook you will know that I was at a fundraising dinner last night. The event was to celebrate my MIL of her contribution to her church.
The event was too long that I was bored and started to texting and facebooking. Honey and her niece was texting as well although we were all sitting at the same table. I am not so sure about the difference between the Catholic and the Protestant but honey said, Catholic program will end in an hour or at the most an hour and half. But last night event took more than 4 hours. But my MIL, 78 years old was having a good time and that was all that count.
I have a bag of frozen blueberry that I did not get the chance to cook blueberry cheesecake just because I am out of cream cheese. Honey and I have been eating the cream cheese as dipping with our favorite chips lately. So, for my Sunday breakfast today I fry blueberry and beef empanadas. Below is the picture of the empanada's skin. I am using the yellow color empanada's skin.
Ingredients for the filling:
1 lb ground beef
1 tablespoon curry powder
1 tablespoon sambal (blend hot pepper, onion, garlic, ginger,lemongrass)
1 large red onion
3 cloves fresh garlic
1 bag frozen blueberry (thawed)
3 tablespoon olive oil for cooking the filling
Enough olive oil to fry the empanadas.
Heat on high olive oil in a big pot.
Add diced onion and garlic.
Then add ground beef.
Cook until beef no longer red.
Add blended sambal and curry powder.
Add salt to taste.
Cook for another 3 to 4 minutes.
Turn off the stove.
Cool and drain the excessive juice of the filling before use.
The empanada skin I am using is very big. I need 2 tablespoons of the filling to fill it in.
Crimp all sides.
Fry in hot oil until brown.
The picture below is the empanadas before frying.
This is the fried empanadas.
Empanada looks similar to Karipap. The skin for empanada taste the same like karipap (curry puff) but the filling of empanadas can be sweet or savory.