Spanish Rice Empanadas

These turnovers are easy to make with prepared piecrust and a spicy mix of rice and chicken.

from Taste of Home | April/May 2006

Quick look

  • prep 25 min    cook 20 min
  • serves 8

Ingredients

  • 1 package (5.6 or 6.8 ounces) Spanish rice and vermicelli mix
  • 1 1/2 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup sliced green onions
  • 1/4 cup chopped ripe olives
  • 2 packages (15 ounces each) refrigerated pie pastry
  • 1 egg yolk
  • 1 tablespoon water

    How to make it  45 minutes

  • 1

    Prepare Spanish rice according to package directions, omitting the butter or oil. In a large bowl, combine the chicken, cheese, onions and olives. Stir in prepared rice.

  • 2

    Roll each sheet of pastry into a 12-inch circle; place on greased baking sheets. Spoon rice mixture over half of each circle; spread to within 1 in. of edges. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops.

  • 3

    Bake at 400°F for 20-25 minutes or until golden brown. Cut empanadas in half to serve.

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