PEGGY'S PERUVIAN EMPANADAS

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Peggy's Peruvian Empanadas image

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!

Provided by peggy gamarra @sugarfreeme

Categories     Meat Appetizers

Number Of Ingredients 5

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

Steps:

  • 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!

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