Spanish Rice Empinadas

I had to check to see if I've already added this one because its such a quick, cheap, yummy go-to for us. It makes 4, so you can have not left over left-overs, or share! And seriously, even Janae can make it! (love ya' Janae!)

1 pkg Spanish rice and vermicelli mix (I like the kind where you add a can of diced tomatoes)

1-1/2 cups cubed cooked chicken (This is one of only two recipes I have where canned chicken works great!)

1 cup shredded cheddar cheese

1/2 cup sliced green onions

small can chopped olives

2 pkgs refrigerated pie pastry

1 egg yolk + 1 Tblsp water (to brush the top - but I usually skip this step)

Prepare Spanish rice mix according to package directions, omitting butter or oil. Add chicken, cheese, onions, and olives and stir together. Roll each sheet of pastry (our family eats 2 at a time, so I put the other half in the refrig and save) onto a greased baking sheet. Spoon rice mixture over half of each circle; spread to within 1 inch of edge. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops. Bake at 400 for 20-25 minutes or until golden brown (not as brown without the egg wash).