DIRECTIONS

1. For the Stuffing: Cook the Jennie-O Dark Meat Slow Roast Turkey according to instructions. Break in to shreds.
2. In another pan, add the olive oil and bring to a medium temperature.
3. Add the onions and cook for 5 minutes or until golden.
4. Add the garlic and cook for 2 minutes.
5. Add the tomatoes and cook for 2 minutes.
6. Add the olives.
7. Add the turkey and combine well.
8. Add the salt, pepper, paprika and chili powder and combine well.
9. Add the parsley and combine.
10. Heat through and then allow the stuffing to cool.
11. For the Dough: Combine the flour, turmeric and the salt.
12. Add the butter and combine with the flour by hand or in a mixer until it resembles breadcrumbs.
13. Add the egg and gradually add the milk, mixing until you have a smooth dough.
14. Wrap in plastic wrap and place in the fridge for 30 minutes.
15. When ready to use, roll into a log shape, separate into 20 portions and roll each one into a rough circle.
16. To Make the Empanada: Place a tablespoon full of the stuffing in the center of each circle and fold over the edges to form the classic empanada shape. You can seal with a fork or make the classic crimp.
17. Place on a baking tray lined with baking parchment.
18. Brush with milk.
19. Bake in an oven pre-heated to 300 oF for 20 minutes or until the pastry is golden.
20. To make Chimichurri: Add ingredients to a blender and blend to your desired consistency.