Spanish Rice Empanadas

1. 1

   Prepare Spanish rice according to package directions, omitting the butter or oil.

2. 2

   In a large bowl, combine the chicken, cheese, onions and olives.

3. 3

   Stir in prepared rice.

4. 4

   Roll each sheet of pastry into a 12-in.

5. 5

   circle; place on greased baking sheets.

6. 6

   Spoon rice mixture over half of each circle; spread to within 1 inches of edges.

7. 7

   Fold pastry over filling; crimp edges to seal.

8. 8

   Beat egg yolk and water; brush over tops.

9. 9

   Bake at 400 for 20-25 minutes or until golden brown.

10. 10

    Cut empanadas in half to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.