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!
Fry ground beef in heavy fry pan, drain meat on paper toels on a sturdy paper plate. Return meat to pan
Hard boil 1 egg. Peel,chop, set aside
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
Once mixture is blended, open 1 can of crescent rolls ,Place 2-3 tsps into each "triangle". Place on ungreased baking sheet.
Bake empanadas at 350 degrees for est 15 minutes, or until golden brown
Serve as appetizer while warm
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