Peggy's Peruvian Empanadas

Peggy's Peruvian Empanadas

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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

How to Make Peggy's Peruvian Empanadas

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!

Printable Recipe Card

About Peggy's Peruvian Empanadas

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



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