Ya Gotta Empanada
Submitted by bashful
Quick chicken empanadas stuffed with Spanish rice, cheddar cheese, and olives in flaky pie crust. Easy baked turnovers ready in under an hour, perfect for busy weeknights.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
1 hrsShortcuts make these empanadas weeknight-friendly: pre-made pie crust, packaged Spanish rice, and canned chicken come together into golden, handheld turnovers.
Cheddar cheese melts into the filling while black olives add salty pops throughout.
Bake until the crust turns crispy and golden, then cut into halves for easy sharing.
Kitchen Tips
- Use rotisserie chicken: Shredded rotisserie chicken tastes better than canned; use 1 cup cooked, shredded meat
- Seal edges well: Press and crimp edges firmly with a fork to prevent filling from leaking during baking
- Don’t overfill: Use half the rice mixture per crust; too much filling makes sealing difficult and causes bursting
- Egg wash optional: Brush tops with beaten egg before baking for extra shine and golden color
Variations
- Add diced jalapeños or green chiles for spicy kick
- Mix in black beans for extra protein and texture
- Serve with salsa, sour cream, or guacamole for dipping
Ingredients
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.
Comments
This is a FAVE at my house! I add diced chilis, and top with sour cream.. it is SOOO good and sometimes even better reheated... LOVE IT!!!!!!!!!!!!!!!!!