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16 servings, 1 empanada (72 g) each
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Serve topped with sour cream.
Assemble empanadas and place on prepared baking sheet as directed. Refrigerate up to 24 hours, or freeze up to 2 weeks, before baking as directed. (If frozen, thaw in refrigerator before baking.)
For best flavour, prepare meat mixture ahead of time. Cool, then refrigerate up to 24 hours before using as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.