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These healthy tapas-inspired empanadas, packed with a mixture of richly-spiced turkey mince, raisins and capers, and finished with a sprinkle of cumin or sesame seeds, are a perfect addition to any al fresco spread. See method
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Tip: Make the empanadas the night before. After step 3 put on a lined tray, cover with baking paper, wrap in clingfilm and chill. The next day, simply bake as in step 4.
Freezing and defrosting guidelines
Freeze the cooked empanadas only. Allow to cool completely, wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
See more Spanish recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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