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peggy's peruvian empanadas

(1 rating)
Recipe by
peggy gamarra
Staten Island, NY

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 is the variation I learned from her. We've been enjoying these little meat pies ever since. Wouldn't be a party without them!

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 15 Min

Ingredients For peggy's peruvian empanadas

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

How To Make peggy's peruvian empanadas

  • 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!

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