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Serves: 8 | Prep Time: 20 minutes | Cook Time: 25 minutes
Very Easy Empanada (Spanish stuffed pastry)


  • 15 ounces Eden Spanish Rice & Beans
    or Eden Mexican Rice & Beans
  • 1/2 cup fresh or frozen organic sweet corn
  • 1/4 cup small diced green bell pepper
  • 1/4 cup small diced red bell pepper
  • 32 won-ton wrappers
    or puff pastry or phyllo dough
  • 16 ounces Eden Safflower Oil, for deep-frying empanadas
  • 8 ounces salsa, or fresh lemon and/or lime juice


Mix the rice & beans, corn, and peppers together in a small mixing bowl and mix thoroughly. Taka a won-ton wrapper and place 1 heaping teaspoon of the rice & bean filling in the center of the rapper. With cold water, moiten the edges of the wrapper. Take one corner of the wrapper and fold it over the filling to the opposite corner and press firmly to seal the filling inside the wrapper forming a pyramid-shaped pastry. Repeat untill all wrappers are filled.

Heat oil in a deep fryer or heavy pot. When hot deep fry four or five stuffed wrappers at a time until crisp and golden brown. Remove and drain on paper towels. Serve with red salsa or salsa verde.

Variation: Substitute Eden Organic Mexican Rice & Black Beans for Spanish Rice & Pinto Beans. Instead of serving with salse, simply squeeze fresh lemon and/or lime juice over the empanadas.

Yield: 32 empanada; 4 per person

Nutritional Information

Per serving - 453 calories, 2 g fat (5% calories from fat), 14 g protein, 90 g carbohydrate, 1 g fiber, 0 mg cholesterol, 815 mg sodium

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