Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money and Sanity Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money and Sanity Paperback Spiral-bound

EMPANADA HAND PIES

Take delicious homemade Spanish rice, tangy Cheddar cheese and roasted chicken breast, stick it in pie crust, and you’ll have my take on handheld pieces of heaven.

1. In a medium bowl, gently combine Spanish rice, Cheddar cheese, chicken, and olives, if using.

2. On a lightly floured surface, roll out pie dough to about 12 inches (30 cm) in diameter and ¼ inch (0.5 cm) thick. Using a small bowl (I like to use a cereal bowl) or a round cutter, cut dough into rounds about 5 ½ inches (13.5 cm) in diameter. Place ¼ cup (60 mL) rice mixture on one half of each round; fold other half over filling. Seal and crimp edges with a fork. (Or, for a fancy look, take remaining dough scraps, slice into 3 very thin strips, braid, and press around edges of each pie.) Transfer to a baking sheet lined with parchment paper, spacing apart.

3. Using a pastry brush, lightly coat top of each pie with beaten egg.3. Using a pastry brush, lightly coat top of each pie with beaten egg.

MAKE IT NOW

Preheat oven to 400°F (200°C). Bake empanadas in preheated oven for 15 to 20 minutes, until golden brown and hot in the center. Let cool for 10 minutes.

MAKE IT A FREEZER MEAL & COOK FROM FROZEN

Transfer baking sheet with uncooked empanadas to freezer. Freeze for 2 to 3 hours, until solid. Transfer frozen pies to a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.

Preheat oven to 400°F (200°C). Place frozen pies on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, until golden brown and hot in the center. Let cool 10 minutes.