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UNCLE BEN'S
®
Whole & Ancient Grains
INTERNATIONAL GRAINS
®
Stuffing
UNCLE BEN'S
®
for K-12
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All M&M’S
®
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All Recipes
Spanish Rice Empanadas
Spanish Rice Empanadas
Makes:
12 servings
Segment:
Spanish Rice Empanadas featuring UNCLE BEN’S® Spanish Rice
INGREDIENTS
Empanada Filling:
4 c UNCLE BEN’S
®
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
Print Recipe
DIRECTION
Empanada Filling:
Pulse beans in food processor three times, keeping structure but giving a quick mash.
Combine all ingredients and chill for at least 1 hour.
Empanada dough:
Allow pie dough to temper at room temperature for 15 minutes.
Cut out dough with a 3.5" ring mold (you should get 5 rounds). Dough rounds are 1/8" thick.
Beat egg with water in a bowl to make egg wash.
Reserve.
Empanadas:
Fill cut pie dough with ¾ oz of filling (you can use a purple #40 scoop).
Pinch down firmly and crimp edges.
Place empanadas on silpat/parchment lined sheet tray and brush with egg wash. Bake in preheated oven 350ºF and cook for 15-20 minutes.
Suggestion: make extra, in case some burst.
Plating:
6 empanadas
Serving suggestion: Garnish with minced parsley and serve with ramekin of chunky salsa verde.
Suggestions
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