Ingredients
1 package (5.6 or 6.8 ounces) Spanish rice and pasta mix1-1/2 cups cubed cooked chicken1 cup shredded cheddar cheese1/2 cup sliced green onions1/4 cup chopped ripe olives2 packages (15 ounces each) refrigerated pie pastry1 large egg yolk1 tablespoon water
Preparation
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.
