Spanish Rice Empanadas Recipes

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SPANISH RICE EMPANADAS



Spanish Rice Empanadas image

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

1 package (5.6 or 6.8 ounces) Spanish rice and pasta mix
1-1/2 cups cubed cooked chicken
1 cup shredded cheddar cheese
1/2 cup sliced green onions
1/4 cup chopped ripe olives
2 packages (15 ounces each) refrigerated pie pastry
1 large egg yolk
1 tablespoon water

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



Spanish Rice Empanadas image

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

1 (6 7/8 ounce) package Spanish rice and vermicelli mix
1 1/2 cups cooked chicken, cubed
1 cup cheddar cheese, shredded
1/2 cup green onion, sliced
1/4 cup ripe olives, chopped
2 (15 ounce) packages refrigerated pie pastry
1 egg yolk
1 tablespoon water

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

EMPANADAS (BEEF TURNOVERS)



Empanadas (Beef Turnovers) image

The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 1h20m

Yield 4

Number Of Ingredients 12

1 tablespoon Goya Extra Virgin Olive Oil
½ pound ground beef
½ medium yellow onion, finely chopped
¼ cup Goya Tomato Sauce
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
½ teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying

Steps:

  • Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  • On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  • Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

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