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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A little effort goes a long way for these tasty creations Ingredients:
1 lb. ground beef |
1,10 oz. can of crescent rolls |
1 1/2 cups crushed tomatoes with garlic |
2 eggs,boiled and sliced |
1 red bell pepper,diced |
1 tsp. cumin,salt and pepper to taste |
2 eggs beaten |
limes |
powdered sugar |
Directions:
1. Preheat oven to 350 degrees,or whatever is on roll package directions
2. Coat bottom of a baking pan with a cooking spray.
3. Using a medium skillet,heat oil and dd diced pepper.
4. Cook until tender.
5. Add the diced onion,cook 4-5 minutes longer.Remove from pan and set aside.
6. season the ground beef with salt,pepper,and ground cumin.
7. Using the same skillet,brown the beef.
8. When beef is almost done,add in the tomatoes,and onion,pepper mixture.
9. Mix it together and simmer another 3-4 minutes.
10. On a floured cutting board,rollout cresant roll dough.
11. DO NOT LET THEM SEPARATE
12. Dip your fingers into flour and pinch any separations closed.
13. Roll out the dough to desired thickness.
14. Lightly flour the top of the dough and cut out rounds using a biscuit cutter.,or open can dipped in flour.
15. Add some of the beef mixture into center of each round and top with a slice of the egg.
16. Fold the crust so the top and bottoms meet.
17. CRIMP EDGES togeter using a fork dipped in flour.
18. Coat the tops of the Empanadas with some egg wash,place on baking sheet.
19. Bake about 15 minutes or until golden.
20. {drizzle with some lime juice and powdered sugar for the Peruvian touch,if desired}
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