Peggy's Peruvian Empanadas Recipe

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Peggy's Peruvian Empanadas

peggy gamarra

By
@sugarfreeme

My husband grew up in Lima,Peru and came to the US in 1965. He became a citizen in April, 1976.His mom told me he loved empanadas...here is the variation I learned from her. We've been enjoying these little meat pies ever since. Wouldn't be a party without them!


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Serves:

12

Prep:

30 Min

Cook:

15 Min

Ingredients

3 can(s)
refrigerated crescent rolls
1 lb
lean ground beef
1 medium
egg, hard boiled
1 pkg
mccormicks taco seasoning, mild or medium heat
4-5 small
manzilla, spanish olives, chopped

Directions Step-By-Step

1
Fry ground beef in heavy fry pan, drain meat on paper toels on a sturdy paper plate. Return meat to pan
2
Hard boil 1 egg. Peel,chop, set aside
3
Mix 1 packet of Taco seasoning into 3/4 c cold water in measuring cup. When dissolved,stir into meat. Cover and cook down liquid, about 5 minutes.Add egg, and chopped green Spanish olives
4
Once mixture is blended, open 1 can of crescent rolls ,Place 2-3 tsps into each "triangle". Place on ungreased baking sheet.
5
Bake empanadas at 350 degrees for est 15 minutes, or until golden brown

Serve as appetizer while warm
Enjoy!

About this Recipe

Course/Dish: Meat Appetizers
Other Tag: Quick & Easy
Hashtag: #appetizers