Ya Gotta Empanada

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Servings: 4 Difficulty: Intermediate
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Hearty, savory empanadas filled with seasoned rice, tender chicken, and melted cheese.
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These homemade empanadas offer a comforting twist on the Latin American classic by combining fluffy Spanish rice with tender flaked chicken, sharp cheddar cheese, and crisp green onions. The filling is rich and savory, wrapped in a buttery, flaky refrigerated pie crust that bakes to a perfect golden brown. This recipe is an excellent choice for a quick weeknight dinner, a potluck contribution, or a satisfying lunch. The addition of ripe olives adds a briny pop of flavor that balances the richness of the cheese. Serve them warm for the best texture, allowing the filling to meld together while the crust remains crisp. It’s a simple, reliable dish that feels indulgent without requiring hours of prep time.

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Ya Gotta Empanada

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 27.6

Description

These homemade empanadas offer a comforting twist on the Latin American classic by combining fluffy Spanish rice with tender flaked chicken, sharp cheddar cheese, and crisp green onions. The filling is rich and savory, wrapped in a buttery, flaky refrigerated pie crust that bakes to a perfect golden brown. This recipe is an excellent choice for a quick weeknight dinner, a potluck contribution, or a satisfying lunch. The addition of ripe olives adds a briny pop of flavor that balances the richness of the cheese. Serve them warm for the best texture, allowing the filling to meld together while the crust remains crisp. It&# 226;€™s a simple, reliable dish that feels indulgent without requiring hours of prep time.

Ingredients

Directions

  1. Preheat the oven to 400ðF (200ðC).
  2. Prepare the Spanish rice according to the package directions and allow it to cool slightly.
  3. In a large mixing bowl, combine the cooked rice, flaked chicken, shredded cheddar cheese, sliced green onions, and chopped olives. Mix until evenly distributed.
  4. Unroll the pie crusts and cut each crust in half to create eight smaller circles or rectangles.
  5. Spoon half of the rice mixture onto one half of each crust circle, leaving a small border around the edge.
  6. Fold the empty crust side over the filling to form a half-moon shape.
  7. Press the edges firmly to seal, then crimp with a fork to prevent leaking during baking.
  8. Place the empanadas on a parchment-lined baking sheet.
  9. Bake for 20 to 22 minutes, or until the crust is golden brown and flaky.
  10. Remove from the oven and let cool for 5 minutes before cutting each empanada in half to serve.

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

Allow the rice to cool before mixing with the cheese to prevent the filling from becoming too hot to handle or causing the cheese to melt prematurely before baking.

For a crispier bottom, you can place the empanadas on a preheated pizza stone or inverted baking sheet.

If you prefer a different protein, diced beef or pork can substitute for the chicken.

Leftovers 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 crispness.

Keywords: empanada, chicken, rice, spanish rice, pie crust, cheddar cheese, green onions, olives, baked, hand pie, latin american, dinner, potluck, comfort food, easy recipe, homemade
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