KIDS’ MASTERCLASS
Turkey empanadas The summer holidays are a great time to get your kids into cooking – why not star t with these Spanish-inspired treats?
T U RK E Y E M PA N A DA S Makes 16 Takes 1 hr 5 mins Cost per serve 25p Ω small onion 1 small carrot, peeled Ω red pepper 2 tsp vegetable oil Ω x 250g pack turkey breast mince 2 tsp dried oregano Ω tsp ground coriander 68
pinch of ground cumin 50g baby spinach leaves 1 tbsp tomato purée 15g fresh coriander, chopped 100g salsa, plus extra to serve 500g pack shortcrust pastry 1Ω tbsp milk, for brushing half-fat soured cream, to serve (optional) lime wedges, to serve (optional)
1 Preheat the oven to gas 6, 200°C, fan 180°C. Roughly chop the onion and
carrot into small pieces (see tip, top right). Slice the pepper in half, cut out the core and deseed, then chop 1 half into small pieces. (Save the other half of the pepper and onion for another time.) Set aside. 2 Heat the oil in a frying pan over a medium-high heat until hot, then carefully add the mince. Fry for 5 mins, using a wooden spoon to stir and break up the mince until there are no lumps.
