Spanish Rice Empanadas

• 1 (6 7/8 ounce) package Spanish rice and vermicelli mix
• 1 12 cups cooked chicken, cubed
• 1 cup cheddar cheese, shredded
• 12 cup green onion, sliced
• 14 cup ripe olives, chopped
• 2 (15 ounce) packagesrefrigerated pie pastry
• 1 egg yolk
• 1 tablespoon water

1. Prepare Spanish rice according to package directions, omitting the butter or oil.
2. In a large bowl, combine the chicken, cheese, onions and olives.
3. Stir in prepared rice.
4. Roll each sheet of pastry into a 12-in.
5. circle; place on greased baking sheets.
6. Spoon rice mixture over half of each circle; spread to within 1 inches of edges.
7. Fold pastry over filling; crimp edges to seal.
8. Beat egg yolk and water; brush over tops.
9. Bake at 400 for 20-25 minutes or until golden brown.
10. Cut empanadas in half to serve.

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

Taken from www.food.com/recipe/spanish-rice-empanadas-165786 (may not work)