Spanish Rice Empanadas Recipes
SPANISH RICE EMPANADAS
The shells for this main course call for refrigerated pie crust, which must be folded into pockets. Inside, you'll find tender pieces of chicken and rice accented with Spanish spices. Delicious!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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 in. 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.
Nutrition Facts :
SPANISH RICE EMPANADAS
The shells for this main course call for refrigerated pie crust, which must be folded into pockets. Inside, you'll find tender pieces of chicken and rice accented with Spanish spices. Delicious!
Provided by tazdevilfan
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 616.2, Fat 40.4, SaturatedFat 11.9, Cholesterol 58.1, Sodium 662.4, Carbohydrate 46.3, Fiber 3.9, Sugar 0.4, Protein 16.6
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