Latin Flavor: Travel back in time with these delicious Argentinian empanadas filled with turkey meat
If there's one thing that screams "Argentine pride!" it's empanadas, right? They say you can find an Argentinian anywhere in the world. Well, surely wherever there's an Argentinian, there'll also be an empanada… or several. Twelve… or twenty-four, to be more precise.
- 20 frozen empanada discs
- 16 oz. Ground Pea Meat JENNIE-O®
- 1 medium chopped onion
- 2 chopped hard-boiled eggs
- 2 tbsp. pitted green olives, sliced
- 1/2 tsp. ground cumin
- 4 tbsp. raisins
- 1 pinch of sugar
- 1 pinch of salt and pepper
- chopped parsley
- 2 tbsp. sunflower or olive oil
- 1 beaten egg
- Defrost the empanada discs: put them at room temperature for at least 20 minutes.
- Heat oil in a frying pan and fry the onion for a couple of minutes.
- Add the JENNIE-O® Ground Turkey, cumin, salt and pepper to taste, parsley, raisins, and sugar. Cook over medium heat until the meat is fully cooked. Remove from heat.
- Add the chopped hard-boiled eggs and olives to the mixture.
- Distribute the filling with a spoon in the center of each dough circle.
- Fold the empanadas and seal the edges with the tines of a fork or by hand.
- Once all the empanadas are formed, brush them with beaten egg and place them in the oven where they will be for 30-40 minutes at 180º C (355º F), or until golden brown.
In Argentina, making empanadas is a must, and beef empanadas are a guaranteed hit at any gathering. Ingenuity regarding fillings has only grown. Today, we want to introduce you to a bold and flavorful idea: Argentinian-style empanadas made with JENNIE-O® Ground Turkey. This twist on tradition infuses these beloved empanadas with a lighter essence, packed with healthy nutrition, without sacrificing their renowned juiciness or delicious taste.
There isn't just one way to make them; there are as many variations as there are Argentinians. People usually add whatever they have on hand at home, even if it's just some chopped onion, ham, cheese, and a hard-boiled egg.
The funny thing about all this is that, as much as they might like to believe otherwise, empanadas aren't a purely Argentinian invention. The word 'empanada' comes from 'empanar,' which basically means to put food between bread, and that story began in Europe during the Middle Ages. The custom arose from the long military campaigns of the time, like the Crusades, where participants needed something tasty and easy to eat on the go. Bread was the perfect container for any food during these journeys. Of course, over time, the idea of food "encased"—or "between bread"—evolved and transformed into a culinary art form.
A version of empanadas arrived in Argentina with the wave of European immigrants who came in the mid-19th century. Over time, each region of the country applied its own theories of what they should be like. The versions are incredibly varied: there are different types of dough, fillings, some even sweet, depending on the traditions established in each province.
Already a classic, empanadas are easy to eat, simple to prepare, always turn out well, and no one can resist their charm.
Join us on this adventure!
Argentine empanadas with turkey meat
- 5 people
- 200 Kcal
