Tuesday, August 17, 2010

Spanish Rice Empanadas

I was looking for a recipe to use up the rest of my green onions in my fridge, so I tried this one out. They're quite good!

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

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-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. Bake at 400°F for 20-25 minutes or until golden brown. Cut empanadas in half to serve. Serves 8