Peggy's Peruvian Empanadas Recipe

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Peggy's Peruvian Empanadas

peggy gamarra


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 is the variation I learned from her. We've been enjoying these little meat pies ever since. Wouldn't be a party without them!

★★★★★ 1 vote
30 Min
15 Min


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


1Fry ground beef in heavy fry pan, drain meat on paper toels on a sturdy paper plate. Return meat to pan
2Hard boil 1 egg. Peel,chop, set aside
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
4Once mixture is blended, open 1 can of crescent rolls ,Place 2-3 tsps into each "triangle". Place on ungreased baking sheet.
5Bake empanadas at 350 degrees for est 15 minutes, or until golden brown

Serve as appetizer while warm

About this Recipe

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