recipe and polejam by Isaac White
photo by Greg Navarro

Ingredients
Canola oil
Empanada discs 
One container of  blueberries 
One container of  strawberries
A single banana 
Heavy cream 
Mint
Powdered sugar
Vanilla ice cream

Directions 
-Take the strawberries & rinse them. Place in a strainer to dry.
-Get a pan and fill it with a cup of water. Get a pot and fill it at least 3 or 4 inches high with canola oil (both on low).
-Slice strawberries then put half of the amount of your blueberries/strawberries  into the pan with boiling water (this will by your syrup for the ice cream). 
-Mush around the berries in the water until they fuse and you get a thick syrup consistency. Add sugar to your liking, I prefer a tea spoon of powdered sugar.
-Slice the banana as thin as possible and use the rest of your strawberries and blueberries to fill the empanada.
-Fold the empanada disc over itself and then seal them close by wetting the perimeter of the disc and pressing the border of the two sides together. Then go over the sealed part pressing down with a fork. 
-Move the pot with oil’s heat to medium / mid heat and drop the empanada into the oil. Cook until golden brown. 
-Pour heavy cream into a bowl and whip it for about 5-6 minutes until it becomes a thick whipped cream consistency. 
-Your empanada should be drying off on a plate or bowl with paper towels to absorb the outside oil. Place the whipped cream on top of the empanada and single mint leaf on top of the whipped cream. 
-Grab your vanilla ice cream, a recommended one scoop, and pour your syrup from the pan onto the ice cream.