Spanish Rice Empanadas Recipes

Steps:

• Put the cinnamon stick, orange peel and water in a medium heavy saucepan and bring to a boil over high heat. Stir in the rice and coconut and cover, reduce heat to low, and cook until rice is tender, about 20 minutes. Uncover, remove and discard cinnamon stick and orange peel. Add milk, 1/2 cup of the sugar, and salt and mix well. Increase heat to medium. Bring to a simmer and cook, stirring frequently, until very thick, about 15 minutes. Remove from heat and set aside to cool completely.
• Measure about 1/2 cup of the pudding into center of each tortilla, then fold the tortilla in half, pressing gently to close edges. The sticky rice filling acts as glue to keep the empanadas closed.
• In a large, heavy bottomed pan, heat vegetable oil (about 1/8-inch high) to 350 degrees (oil should be hot but not smoking). Working in small batches, fry the empanadas, turning after the first side has browned, about 3 minutes per side.
• Combine remaining 1/4 cup sugar with ground cinnamon and set aside. Remove finished emapanadas to paper towels for draining, then sprinkle with cinnamon sugar while still warm.

Steps:

• 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.
• Roll each sheet of pastry into a 12-in. circle; place on greased baking sheets. Spoon rice mixture over half of each circle; spread to within 1 inches of edges. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops.
• Bake at 400° for 20-25 minutes or until golden brown. Cut empanadas in half to serve.

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Steps:

• Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
• On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
• Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.