Spanish Rice Empanadas

• 1 package (5.6 or 6.8 ounces) Spanish rice and pasta mix
• 1-1/2 cups cubed cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 cup sliced green onions
• 1/4 cup chopped ripe olives
• 2 packages (15 ounces each) refrigerated pie pastry
• 1 large egg yolk
• 1 tablespoon water

1. 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.
2. Roll each sheet of pastry into a 12-in. circle; place on greased
3. . 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.
4. Bake at 400u0b0 for 20-25 minutes or until golden brown. Cut empanadas in half to serve.

rice, chicken, cheddar cheese, green onions, chopped ripe olives, pastry, egg yolk, water

Taken from www.tasteofhome.com/recipes/spanish-rice-empanadas/ (may not work)