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The Guardian - UK
The Guardian - UK
Lifestyle
Thomasina Miers

Thomasina Miers’ recipe for turkey, pancetta and parsnip empanadas

Thomasina Miers’ turkey, pancetta and parsnip empanadas.
Rich, glorious flavours: Thomasina Miers’ turkey, pancetta and parsnip empanadas. Photograph: Yuki Sugiura/The Guardian. Food styling: Aya Nishimura. Prop styling: Louie Waller. Food assistant: Hanna Miller

Isn’t it time we looked at leftovers in a different light? They are tidy packages of beautifully seasoned ingredients prepped, cooked, ready to go and perfect for making something new when you are short of time and inspiration. Christmas leftovers are a thing of joy, and a readymade filling for these empanadas. Whether you buy the pastry or make the dough from scratch, the joy here is in the rich, glorious flavour of the filling.

Turkey, pancetta and parsnip empanadas

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