Ya Gotta Empanadas
To make your taste buds cry olé, bake up a batch of Ya Gotta Empanadas. This traditional favourite has a mix of spicy jalapeno peppers, green olives and shredded chicken combined with brown rice, baked into a crisp half-moon pie shell. If you are using frozen prepared pie shells, allow them to thaw on the counter for 10 to 15 minutes.
| 1 tbsp | vegetable oil | 15 mL |
| 1 | onion, chopped | 1 |
| 1 | jalapeño pepper, minced | 1 |
| 1/2 cup | tomato sauce | 125 mL |
| 1 tsp | brown sugar | 5 mL |
| 1/2 tsp | salt | 2 mL |
| 6 | green olives, chopped | 6 |
| 1 cup | cooked U.S. brown rice | 250 mL |
| 2 cups | shredded roasted chicken | 500 mL |
| 2 | 9-inch (23 cm) unbaked pie shells | 2 |
| 1 | egg, beaten | 1 |
In large skillet, heat oil over medium high heat; add onion and pepper and cook until softened, 5 minutes. Add tomato sauce, brown sugar, salt, olives and rice. Reduce heat; simmer until slightly thickened, about 5 minutes. Stir in chicken. Let cool completely.
Spoon half of rice mixture on half of each pie shell. Fold crust over filling; seal and crimp edges. Brush with egg and place on baking sheet. Bake in 400F (200C) oven until golden and crisp, 20 to 22 minutes. Cut each empanada in half; serve immediately.
Makes 4 servings.
Source www.riceinfo.com
*Use GF pie shells and check tomato sauce for gluten.
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