Peggy's Peruvian Empanadas Recipe

No Photo

Have you made this?

 Share your own photo!

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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Fry ground beef in heavy fry pan, drain meat on paper toels on a sturdy paper plate. Return meat to pan
2Hard boil 1 egg. Peel,chop, set aside
3Mix 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
4Once mixture is blended, open 1 can of crescent rolls ,Place 2-3 tsps into each "triangle". Place on ungreased baking sheet.
5Bake 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