- In a frying pan over a low heat, add the oil and sauté the onion and garlic for 5 minutes.
- Add the spices, raisins, capers, tomato purée, 2 tbsp water and the turkey mince to the pan and sauté, stirring often, for 10 minutes, or until the mince is cooked through. Season, then leave to cool completely.
- Preheat the oven to gas 6, 200°C, fan 180°C. While the mince is cooling, roll out the pastry to a rectangle measuring roughly 30cm x 40cm and cut into twelve 10cm squares. Divide the turkey mix between each square and brush the edges with a little beaten egg. Fold one side of each square over to make a triangle and then press down the edges with a fork to seal.
- Brush the tops with a little more egg and sprinkle with black pepper and the cumin or sesame seeds. Put on a baking tray lined with nonstick baking paper and bake in the oven for 20-25 minutes, until golden and crisp. Scatter over the parsley to serve.
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.