Spanish Rice Empanadas
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 (6 7/8 ounce) package Spanish rice and vermicelli mix
- 1 1⁄2 cups cooked chicken, cubed
- 1 cup cheddar cheese, shredded
- 1⁄2 cup green onion, sliced
- 1⁄4 cup ripe olives, chopped
- 2 (15 ounce) packages refrigerated pie pastry
- 1 egg yolk
- 1 tablespoon water
directions
- 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.
- Roll each sheet of pastry into a 12-in. circle; place on greased baking sheets. Spoon rice mixture over half of each circle; spread to within 1 inches of edges. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops.
- Bake at 400° for 20-25 minutes or until golden brown. Cut empanadas in half to serve.
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RECIPE SUBMITTED BY
My name is Becky. I love Taz and I love cooking very much. I dont have a premium mebership any more.
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