Ya Gotta Empanada
Yield
4 servingsPrep
20 minCook
25 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spanish rice
cooked |
* |
| 1 | can |
chicken breasts
chunks |
*
|
| 4 | ounces |
cheddar cheese
|
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
olives
chopped, ripe |
*
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spanish rice
cooked |
* |
| 1 | can |
chicken breasts
chunks |
*
|
| 115.6 | ml/g |
cheddar cheese
|
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
olives
chopped, ripe |
*
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Combine rice, chicken, cheese, onions, and olives.
Spoon half of rice mixture on half of each pie crust.
Fold crust over filling. Seal and crimp edges.
Bake at 400℉ (200℃). 20 to 22 minutes or until golden brown.
Cut each empanada in half.
