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 vote5
Serves:
12
Prep:
30 Min
Cook:
15 Min
Ingredients
-
3 can(s)refrigerated crescent rolls
-
1 lblean ground beef
-
1 mediumegg, hard boiled
-
1 pkgmccormicks taco seasoning, mild or medium heat
-
4-5 smallmanzilla, spanish olives, chopped
How to Make Peggy's Peruvian Empanadas
- 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
Enjoy!
