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24 servings, 1 empanada (28 g) each
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This is a great make-ahead recipe. Assemble empanadas as directed; place on baking sheet and brush with egg as directed. Freeze until solid, then transfer to freezer-weight resealable plastic bag or freezer container. Freeze up to 3 months. When ready to serve, place desired number of empanadas on baking sheet. Let stand at room temperature 1 hour; bake as directed.
Love spice? Finely mince 3 birds-eye chilies and add to meat mixture for some added punch!
* 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.