easy empanadas (meat pockets)

★★★★★ 1 Review
burbonpecanpie avatar
By Mary Lundschen
from San Antonio, TX

I like the idea of these pockets. They are in the same catagory as pigs n blankets and quesadillas. This is my first time to make these but I am serious about getting good at it. I doubled the recipe and am glad because they are going fast.

★★★★★ 1 Review
serves 2 TO 4
prep time 25 Min
cook time 15 Min

Ingredients For easy empanadas (meat pockets)

  • 1 can
    reduced fat crescent rolls ( i use store brand)
  • 2 tsp
    olive or vegetable oil
  • 4 oz
    precooked jimmy dean turkey sausage crumbles
  • 4 oz
    ore-ida frozen diced potatoes
  • 1
    onion, finely diced
  • 1
    zucchini, finely diced
  • 1 tsp
    garlic powder
  • 1 tsp
    cumin powder
  • 1 Tbsp
    chili powder
  • salt & pepper to taste
  • 1/3 c
    green olives, sliced

How To Make easy empanadas (meat pockets)

  • 1
    In non-stick skillet, heat oil and then cook the sausage and potatoes about 5 minutes. With potato masher, smash potato cubes so that there are no large pieces.
  • 2
    Add onion and zucchini, then cook about 8 more minutes. Add spices and cook an additional few minutes. Stir in olives. Remove from heat.
  • 3
    Preheat oven to 400 degrees. Open rolls and separate into the 8 triangles. Put a large spoonful on filling on half of each triangle and fold over. Use a fork to crimp the edges shut.
  • 4
    You will have 8 good sized triangles. Grate some black pepper on the top of each before baking. Bake on cookie sheet about 12 minutes. Serve with salsa, guacamole, or sour cream.
ADVERTISEMENT
ADVERTISEMENT