Spanish Rice Empanadas

1. 1

   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.

2. 2

   Roll each sheet of pastry into a 12-in. circle; place on greased

3. 3

   . 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.

4. 4

   Bake at 400u00b0 for 20-25 minutes or until golden brown. Cut empanadas in half to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.