This is obviously a very Americanized recipe for Empanadas, but we enjoy them. I use the Knorr-Lipton Spanish rice because I like it best, and there are always good coupons. I've never put in black olives, but I figured I'd leave it in the recipe for you to decide. And this is probably the only time I will EVER say this--your best best is to use generic pie crusts. The Pillsbury crusts are too sweet, and it makes the empanadas taste awful. And once, when I didn't have ready-made crusts, I tried to do homemade, using the pie crust for the pot pie. That was one of the worst experiments ever. So gross. I've had the most success with Walmart and Kroger brands, and I think the Meijer brand was good, but it's been so long that I can't really remember. This is a really easy recipe that can be thrown together quickly. I would suggest doubling it for larger families. I usually eat half an empanada, but Anthony eats a whole one. Probably not the best idea, calorie-wise, to eat a whole one, but I'll leave that up to you.
Printable Recipe
Empanadas
4 to 6-ounce package Spanish rice mix, prepared according to package directions
1 cup shredded cooked chicken
1 cup (4 ounces) shredded Cheddar cheese
½ cup sliced green onions
¼ cup chopped black olives
1 15-ounce package refrigerated pie crusts
Combine rice, chicken, cheese, onions and olives in large bowl.
Spoon half of rice mixture on half of each pie crust. Fold crust over filling.
Seal and crimp edges. Place on baking sheet.
Bake at 400°F for 20 to 22 minutes or until golden brown.
Cut each empanada in half. Serve immediately.
Makes 4 servings (1/2 empanada each).
Serve with: Refried beans, chips and salsa
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