Ya Gotta Empanadas (Quorn recipe)

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These rock!

 

Ya Gotta Empanadas

 

1 tbsp. vegetable oil

1 onion, chopped

1 jalapeno pepper, minced

1/2 cup tomato sauce or left over spaghetti sauce

1 tsp. brown sugar

1/2 tsp. salt

6 green or black olives, chopped

1 cup cooked brown rice or white rice if you like

2 cups shredded Quorn roast

2 unbaked pie shells, each 9 inches (non lard)

1 egg, beaten

 

In a 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 and simmer until slightly thickened, about 5 minutes. Stir in Quorn.

Let cool completely.

Spoon half the 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 400

degree oven until golden and crisp, 20 to 22 minutes. Cut each empanada in half;

serve immediately.

Serves 4.

 

 

 

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