“I love these empanadas! I make this version when I just don't have time a lot of time. The tomatoes in the filling keep it moist.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350, or recommended temperature stated on your cresent roll package. Coat bottom of a baking pan with cooking spray.
  2. In a medium skillet, heat oil and add the diced bell pepper. Cook until tender, then add the diced onion. Cook another 4-5 minutes. Remove from pan when done and set aside.
  3. Season ground beef with salt, pepper, and cumin. Using the same skillet, brown the beef. When it's almost done, toss in the tomatos & bell pepper/onion mixture. Mix together and cook for another 3-4 minutes or until beef is done.
  4. On a floured cutting board, roll out cresent roll dough. Take special care to make sure they do not seperate. Dip your fingers in a little flour and pinch all of the serrations closed. Roll out dough to desired thickness. lightly flour the top of the dough and cut out rounds from it using a biscuit cutter or open can dipped in flour.
  5. Add beef mixture into the center of each round and top with a slice of egg. Fold the crust so the top and bottom edges meet. Crimp edges together using a fork dipped in flour. Coat the tops of the empanadas with an egg wash and place on baking sheet. Cook for 15 minutes or until golden.
  6. For a peruvian touch, drizzle with lime juice and sprinkle with powdered sugar.

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