Argentinian Empanada with Chimichurri Sauce

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Argentinian Empanada with Chimichurri Sauce

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.

INGREDIENT

Jennie-O Dark Meat Slow Roast Turkey

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

white onion (diced)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

garlic (minced)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

tomatoes (deseeded and diced)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

parsley (chopped)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

pitted black olives (sliced)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

smoked paprika

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

red chili powder

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

salt

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

pepper

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

Extra virgin olive oil

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

For the Dough:

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

all-purpose flour

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

salt

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

tumeric

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

unsalted butter (diced)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

large egg

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

water or milk, adjust as needed to make a smooth dough

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

Chimichurri:

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

parsley (leaves and stalks)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

cilantro (leaves and stalks)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

garlic

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

large lemon (juice and zest)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

salt

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

black pepper

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

red pepper flakes

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

olive oil (more if you want a looser sauce)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry
NUTRIENTS PER SERVING
Calories  
Fat  
Saturated Fat  
Trans Fat  
Cholesterol  
Sodium  
Carbohydrates  
Dietary Fiber  
Protein  
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Argentinian Empanada with Chimichurri Sauce

Email Recipe PDF Open Recipe PDF
 
Portion Size:
 
Argentinian Empanada with Chimichurri Sauce

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.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Jennie-O Dark Meat Slow Roast Turkey dry dry
white onion (diced) dry dry
garlic (minced) dry dry
tomatoes (deseeded and diced) dry dry
parsley (chopped) dry dry
pitted black olives (sliced) dry dry
smoked paprika dry dry
red chili powder dry dry
salt dry dry
pepper dry dry
Extra virgin olive oil dry dry
For the Dough: dry dry
all-purpose flour dry dry
salt dry dry
tumeric dry dry
unsalted butter (diced) dry dry
large egg dry dry
water or milk, adjust as needed to make a smooth dough dry dry
Chimichurri: dry dry
parsley (leaves and stalks) dry dry
cilantro (leaves and stalks) dry dry
garlic dry dry
large lemon (juice and zest) dry dry
salt dry dry
black pepper dry dry
red pepper flakes dry dry
olive oil (more if you want a looser sauce) dry dry
 
NUTRIENTS PER SERVING
Calories   Fat   Saturated Fat  
Trans Fat   Cholesterol   Sodium  
Carbohydrates   Dietary Fiber   Protein  
 
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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