These hearty empanadas offer a comforting twist on the classic Latin-American dumpling by combining savory Spanish rice with tender flaked chicken and sharp cheddar cheese. The filling is further enhanced with the crunch of sliced green onions and the briny pop of ripe olives, creating a balanced flavor profile in every bite. Encased in a flaky, buttery pie crust and baked until golden brown, these handheld pies are perfect for casual weeknight dinners, potlucks, or as a substantial appetizer for parties. They are easy to assemble using pantry staples and require minimal effort, making them an accessible yet impressive dish for home cooks looking to serve something delicious and filling without spending hours in the kitchen.
Ya Gotta Empanada
Description
These hearty empanadas offer a comforting twist on the classic Latin-American dumpling by combining savory Spanish rice with tender flaked chicken and sharp cheddar cheese. The filling is further enhanced with the crunch of sliced green onions and the briny pop of ripe olives, creating a balanced flavor profile in every bite. Encased in a flaky, buttery pie crust and baked until golden brown, these handheld pies are perfect for casual weeknight dinners, potlucks, or as a substantial appetizer for parties. They are easy to assemble using pantry staples and require minimal effort, making them an accessible yet impressive dish for home cooks looking to serve something delicious and filling without spending hours in the kitchen.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC) and line a baking sheet with parchment paper.
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Prepare the Spanish rice mix according to the package directions and allow it to cool slightly.
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In a large mixing bowl, combine the cooked rice, flaked chicken, shredded cheddar cheese, sliced green onions, and chopped olives. Mix until evenly distributed.
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Unroll the pie crusts and cut each sheet in half to create four rectangular dough pieces.
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Place one rectangle of dough on the prepared baking sheet and spoon half of the rice mixture onto one half of the dough, leaving a small border around the edges.
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Fold the empty half of the dough over the filling to create a half-moon shape.
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Press the edges firmly with a fork to seal the empanada and crimp the edges for a decorative finish.
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Repeat the process with the remaining dough and filling mixture.
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Bake in the preheated oven for 20 to 22 minutes, or until the crust is golden brown and flaky.
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Remove from the oven and let cool for a few minutes before cutting each empanada in half and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 27.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The nutrition data provided in the source was likely per ingredient item rather than per serving; actual nutritional values will vary based on the specific brands of rice mix and pie crust used.
For a gluten-free option, substitute the pie crust with a gluten-free pie dough or use store-bought gluten-free tortillas instead.
You can add a beaten egg wash to the crusts before baking for a deeper golden color and shinier finish.
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 10 minutes to restore crispiness.
