Rice and Bean Empanadas
1 cup cooked white or brown rice
1/2 cup canned vegetarian refried beans
1/4 cup salsa, well drained
1/4 cup shredded ff cheddar cheese (optional)
1/2 (15 oz) package (1 crust) refrgerated lard-free piecrust
Preheat oven to 400F.
In bowl, combine rice, beans, salsa and cheese.
Unfold piecrust; divide into fourths, using the folds as a guide.
Favoring one side, spoon 1/4th of the rice mixture on each quarter of piecrust.
Fold the crust over the filling.
Seal and crimp edges.
Cut 2 small slits in the top of each pastry and transfer to an ungreased baking sheet.
Bake 20 minutes or until golden brown.