easy empanadas (meat pockets)
(1 rating)
I like the idea of these pockets. They are in the same catagory as pigs n blankets and quesadillas. This is my first time to make these but I am serious about getting good at it. I doubled the recipe and am glad because they are going fast.
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(1 rating)
yield
2 TO 4
prep time
25 Min
cook time
15 Min
Ingredients For easy empanadas (meat pockets)
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1 canreduced fat crescent rolls ( i use store brand)
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2 tspolive or vegetable oil
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4 ozprecooked jimmy dean turkey sausage crumbles
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4 ozore-ida frozen diced potatoes
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1onion, finely diced
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1zucchini, finely diced
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1 tspgarlic powder
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1 tspcumin powder
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1 Tbspchili powder
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salt & pepper to taste
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1/3 cgreen olives, sliced
How To Make easy empanadas (meat pockets)
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1In non-stick skillet, heat oil and then cook the sausage and potatoes about 5 minutes. With potato masher, smash potato cubes so that there are no large pieces. -
2Add onion and zucchini, then cook about 8 more minutes. Add spices and cook an additional few minutes. Stir in olives. Remove from heat.
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3Preheat oven to 400 degrees. Open rolls and separate into the 8 triangles. Put a large spoonful on filling on half of each triangle and fold over. Use a fork to crimp the edges shut.
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4You will have 8 good sized triangles. Grate some black pepper on the top of each before baking. Bake on cookie sheet about 12 minutes. Serve with salsa, guacamole, or sour cream.
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