Funeral Potato Empanadas Recipe
Flaky empanadas filled with creamy funeral potatoes, cheddar cheese, sour cream, and hash browns, then fried or baked until golden.
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Servings: 20
Ingredients
- 1 package store-bought pie dough
- 4 c frozen hash browns
- 2 c shredded cheddar cheese
- 2 cans Campbell’s cream of chicken soup 10 oz each
- 1 c sour cream
- 5 to 6 c vegetable oil heated to 350°F, for frying
Instructions
Step 1: Prepare the Oven and Baking Dish
- Preheat the oven to 350°F.
- Spray a 9x13-inch baking dish with nonstick cooking spray.
Step 2: Prepare the Potato Filling
- In a large mixing bowl, combine the frozen hash browns, shredded cheddar cheese, cream of chicken soup, and sour cream.
- Stir with a spatula until the mixture is fully combined and evenly coated.
Step 3: Bake the Potato Mixture
- Transfer the potato mixture to the prepared baking dish.
- Spread it evenly into the pan.
- Bake for 40 to 45 minutes, or until the mixture is hot, golden in places, and lightly bubbling.
Step 4: Chill the Filling
- Remove the baking dish from the oven.
- Scoop approximately half of the baked potato mixture into a bowl.
- Place the bowl in the refrigerator and chill for 1 hour, or until the filling is firm enough to scoop and hold its shape.
Step 5: Prepare the Pie Dough
- While the filling chills, roll out the store-bought pie dough on a lightly floured surface.
- Use a biscuit cutter to cut rounds from the dough.
- Gather and reroll the scraps as needed to create additional empanada wrappers.
Step 6: Fill the Empanadas
- Preheat the vegetable oil to 350°F for frying.
- Alternatively, preheat the oven to 350°F if baking.
- Place a small scoop of chilled potato filling in the center of each dough round.
- Do not overfill.
Step 7: Fold and Seal
- Fold each dough round over the filling to form a half-moon shape.
- Press the edges together firmly.
- Use a fork to crimp and seal the edges.
Step 8: Fry or Bake
- For frying, carefully place the empanadas into the hot oil in small batches.
- Fry for 2 to 3 minutes, or until golden brown.
- Transfer to a wire rack to drain and cool slightly.
- For baking, place the empanadas on a parchment-lined baking sheet.
- Bake for 20 to 22 minutes, or until golden brown.
Step 9: Serve
- Allow the empanadas to cool slightly before serving.
- Serve warm.
Notes
To make this Funeral Potato Empanadas Recipe gluten-free, replace the store-bought pie dough with certified gluten-free pie dough or homemade gluten-free pastry dough. Confirm that the frozen hash browns, cheddar cheese, cream of chicken soup, sour cream, and vegetable oil are labeled gluten-free, as some canned soups and frozen potato products may contain gluten-based additives or be processed with cross-contamination risk. If frying, use fresh oil that has not been used for gluten-containing foods. Prepare the empanadas with clean utensils, bowls, cutters, baking sheets, and work surfaces to avoid cross-contact.