peggy's peruvian empanadas

Name: Peggy's Peruvian Empanadas
Prep time: 30 min
Cook time: 15 min
Yield: 12
Ingredients: 3 can(s) refrigerated crescent rolls; 1 pound(s) lean ground beef; 1 medium egg, hard boiled; 1 package(s) mccormicks taco seasoning, mild or medium heat; 4-5 small manzilla, spanish olives, chopped

(1 RATING)

51 Pinches

peggy gamarra

Staten Island, NY

Updated on Nov 26, 2011

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!

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prep time 30 Min

cook time 15 Min

method ---

yield 12 serving(s)

Ingredients

3 cans refrigerated crescent rolls
1 pound lean ground beef
1 medium egg, hard boiled
1 package mccormicks taco seasoning, mild or medium heat
4-5 small manzilla, spanish olives, chopped

How To Make peggy's peruvian empanadas

Step 1

Fry ground beef in heavy fry pan, drain meat on paper toels on a sturdy paper plate. Return meat to pan

Step 2

Hard boil 1 egg. Peel,chop, set aside
Step 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
Step 4

Once mixture is blended, open 1 can of crescent rolls ,Place 2-3 tsps into each "triangle". Place on ungreased baking sheet.
Step 5

Bake empanadas at 350 degrees for est 15 minutes, or until golden brown Serve as appetizer while warm Enjoy!
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