Peggy's Peruvian Empanadas
By
peggy gamarra
@sugarfreeme
1
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
How to Make Peggy's Peruvian Empanadas
- 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!
