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

-Jensa

4 comments:

Creep said...

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

the mind has no ends . . . . . said...

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

innovativeblog said...

Wow
simply wonderful!
Keep Posting
tech forum

Diamond said...
This comment has been removed by the author.