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★★★★★
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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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Ingredients For peggy's peruvian empanadas
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3 canrefrigerated crescent rolls
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1 lblean ground beef
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1 mdegg, hard boiled
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1 pkgmccormicks taco seasoning, mild or medium heat
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4-5 smmanzilla, spanish olives, chopped
How To Make peggy's peruvian empanadas
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1Fry ground beef in heavy fry pan, drain meat on paper toels on a sturdy paper plate. Return meat to pan
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2Hard boil 1 egg. Peel,chop, set aside
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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
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4Once mixture is blended, open 1 can of crescent rolls ,Place 2-3 tsps into each "triangle". Place on ungreased baking sheet.
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5Bake empanadas at 350 degrees for est 15 minutes, or until golden brown Serve as appetizer while warm Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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