Argentinian Empanada with Chimichurri Sauce

Recipe developed for Jennie-O Foodservice by Food Network Personality Simon Majumdar

Serves: 20


  • For the Stuffing: Cook the Jennie-O Dark Meat Slow Roast Turkey according to instructions. Break in to shreds.
  • In another pan, add the olive oil and bring to a medium temperature.
  • Add the onions and cook for 5 minutes or until golden.
  • Add the garlic and cook for 2 minutes.
  • Add the tomatoes and cook for 2 minutes.
  • Add the olives.
  • Add the turkey and combine well.
  • Add the salt, pepper, paprika and chili powder and combine well.
  • Add the parsley and combine.
  • Heat through and then allow the stuffing to cool.
  • For the Dough: Combine the flour, turmeric and the salt.
  • Add the butter and combine with the flour by hand or in a mixer until it resembles breadcrumbs.
  • Add the egg and gradually add the milk, mixing until you have a smooth dough.
  • Wrap in plastic wrap and place in the fridge for 30 minutes.
  • When ready to use, roll into a log shape, separate into 20 portions and roll each one into a rough circle.
  • 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.
  • Place on a baking tray lined with baking parchment.
  • Brush with milk.
  • Bake in an oven pre-heated to 300 oF for 20 minutes or until the pastry is golden.
  • To make Chimichurri: Add ingredients to a blender and blend to your desired consistency.


1   Jennie-O Dark Meat Slow Roast Turkey
1   white onion (diced)
2  cloves garlic (minced)
2   tomatoes (deseeded and diced)
1  bunch parsley (chopped)
1/2  cup pitted black olives (sliced)
1  tsp. smoked paprika
1  tsp red chili powder
1/2  tsp salt
1/2  tsp pepper
  Extra virgin olive oil
  For the Dough:
3  cups all-purpose flour
1/2  tsp salt
1/4  tsp tumeric
1 1/2  sticks unsalted butter (diced)
1   large egg
1/2  cup water or milk, adjust as needed to make a smooth dough
1  bunch parsley (leaves and stalks)
1  bunch cilantro (leaves and stalks)
4  cloves garlic
1   large lemon (juice and zest)
1  tsp salt
1/2  tsp black pepper
1  tsp red pepper flakes
1/2  cup olive oil (more if you want a looser sauce)