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24 servings
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Assemble empanadas as directed; place on parchment-covered baking sheet. Refrigerate up to 24 hours, then bake as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment paper in airtight container. Freeze up to 2 weeks. Thaw completely in refrigerator before baking as directed.
Impress your guest by shaping empanadas differently. Or place a stencil over unbaked empanadas, brush beaten egg around stencil, then remove stencil and bake as directed.
Toasting nuts adds crunch and intensifies their flavor. To toast in the oven, spread nuts onto bottom of shallow pan. Bake in 350°F oven 10 to 15 min. or until nuts are golden brown, stirring occasionally. Or to toast on the stovetop, place nuts in skillet; cook on medium heat until golden brown, stirring frequently.
* 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.
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