Spanish Rice Empanadas

spanish-rice-empanadas marsfoodservices image

Ingredients

Empanada Filling:

  • 4 c BEN’S ORIGINAL™ Spanish Rice, prepared according to box
  • 31 oz canned dark red kidney beans, no salt
  • added, drained and rinsed
  • 1 T ground cumin
  • 1 t salt
  • 2 t smoked paprika
  • 2 c quesillo cheese, shredded

Empanadas:

  • 15 pie dough, prepared
  • 8 eggs
  • ¼ c water
  • 2½ qt empanada filling

Spanish Rice Empanadas

Makes: 12 servings

Segment: Spanish Rice Empanadas featuring BEN’S ORIGINAL™ Spanish Rice

Direction

Empanada Filling:

  1. Pulse beans in food processor three times, keeping structure but giving a quick mash.
  2. Combine all ingredients and chill for at least 1 hour.

Empanada dough:

  1. Allow pie dough to temper at room temperature for 15 minutes.
  2. Cut out dough with a 3.5" ring mold (you should get 5 rounds). Dough rounds are 1/8" thick.
  3. Beat egg with water in a bowl to make egg wash.
  4. Reserve.

Empanadas:

  1. Fill cut pie dough with ¾ oz of filling (you can use a purple #40 scoop).
  2. Pinch down firmly and crimp edges.
  3. Place empanadas on silpat/parchment lined sheet tray and brush with egg wash. Bake in preheated oven 350ºF and cook for 15-20 minutes.
  4. Suggestion: make extra, in case some burst.

Plating:

  1. 6 empanadas
  2. Serving suggestion: Garnish with minced parsley and serve with ramekin of chunky salsa verde.