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



Anonymous said...

Oh, here in Argentina we make them of many many different flavors! they're just delicious *.*

Marko C said...

these are the best i made them the other day ...
my cousin from argentina got me into making them

innovativeblog said...

simply wonderful!
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Australian Diamonds Blogger said...
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