Easy Funeral Potato Empanadas

This is my weird little hybrid love child: funeral–potato filling smooshed into empanadas. Think creamy, cheesy hashbrown casserole (you know, the one that shows up at every potluck) wrapped in a flaky pocket you can hold in one hand. It’s ridiculous comfort food, portable, and perfect for when you want breakfast, lunch, or dinner to feel like a hug.

My husband calls these “funeral potato pockets” and eats three before remembering dinner exists. Our kiddo once packed them in her lunch and came home triumphant because her whole class traded snacks for one. Somehow this recipe became the thing I make when guests are coming, when we’re exhausted, or when I need to win an argument with food — it’s reliably swoon-worthy and embarrassingly easy.

Kitchen Talk

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This recipe is gloriously forgiving. I’ve definitely over-salted once and fixed it with more potato and a splash of lemony sour cream. One time I thought “ugh, no crescent dough” and grabbed leftover pie dough — not bad, but a touch denser. I also learned that if the filling is too hot it melts the dough and gets soggy, so give it a quick cool-down before filling. And yes: brushing the edges with egg makes the seals dramatic and golden. Worth it.

Shopping Tips

– Produce/Fruit: Pick russets or Yukon Gold for the right potato texture; waxy potatoes can go gluey. If using pre-shredded fresh potatoes, check for discoloration.
– Frozen Aisle: Frozen shredded hashbrowns are a legit time-saver and consistent for this filling—thaw and squeeze out excess moisture.
– Cheese: Sharp cheddar gives the best tang; pre-shredded is fine but freshly shredded melts creamier.
– Dairy: Sour cream or full-fat Greek yogurt adds richness — choose the fuller-fat option if you want that classic creamy mouthfeel.
– Canned Goods: If using cream-of-soup (classic funeral potato move), look for low-sodium or condensed versions to control salt.

Prep Ahead Ideas

– Make the filling a day or two ahead; cool completely, store in an airtight container, and chill until assembling.
– Pre-cut or shred your potatoes and cheese in separate containers so assembly is quick. Keep a towel handy to press out any extra water.
– Assemble empanadas, freeze them on a tray until solid, then transfer to a zip-top bag. Bake straight from frozen when you need dinner fast.

✔Time-Saving Tricks

– Use frozen hashbrowns and jarred caramelized onions if you’re short on time — both are fine here.
– Bake a sheet pan of empanadas instead of individually pan-frying; it’s less hands-on and cleaner.
– Let fillings cool in the fridge to speed up assembly (hot filling = soggy dough). You can prep the filling while the kids do homework and then assemble in 20 minutes.

✔Common Mistakes

– Too-wet filling: I once used thawed frozen potatoes without squeezing and the pockets got soggy — squeeze, drain, or add a bit more cheese/binder.
– Oversealing disaster: don’t overfill. I stuffed one like a burrito and it exploded in the oven; aim for a small mound in the center and crimp well.
– Undercooking pockets: if your empanadas brown quickly but feel cold inside, lower the heat and bake a bit longer or cover with foil until warmed through.

What to Serve It With

– A simple arugula salad with lemon vinaigrette to cut the richness.
– Quick pickled red onions or a jarred dill pickle for acidity and crunch.
– Roasted vegetables or a green bean almondine for a balanced plate.
– Tangy coleslaw for a classic contrast.

✔Tips & Mistakes

– Use a light dusting of flour when rolling dough to avoid stickiness.
– Salt the filling toward the end — cheeses and soups add sodium, so taste after mixing.
– If empanadas puff up oddly, dock the top with a fork so steam escapes without bursting the seal.
– One time I forgot to brush egg wash — they still tasted great but looked sad and pale.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. Reheat in a 350°F oven to re-crisp the exterior (microwaving makes them gummy — but if you’re desperate, eat it cold; it’s basically a comfort sandwich and no one needs to judge you). For breakfast: pop one in the oven and pair with a fried egg on top — zero shame.

✔Variations and Substitutions

– Vegetarian: skip any ham or bacon and add sautéed mushrooms or caramelized onions for umami.
– Gluten-free: use a sturdy gluten-free pastry or pre-made GF empanada discs; they can be more fragile so handle gently.
– Lighter: swap half the cheese for part-skim and use Greek yogurt in place of sour cream.
– Flavor twist: stir in a spoonful of horseradish or Dijon for a tangy kick, or smoked paprika for warmth.

Frequently Asked Questions

Easy Funeral Potato Empanadas

Cheesy, creamy funeral potato filling tucked into flaky, golden empanadas for a fun handheld twist. Perfect for parties or easy weeknights.

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Prep Time: 25 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 47 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 3 tbsp unsalted butter
• ▢ 3 cup frozen shredded hash browns, slightly thawed
• ▢ 10.5 oz condensed cream of chicken soup
• ▢ 0.75 cup sour cream
• ▢ 1.5 cup shredded sharp cheddar cheese
• ▢ 0.33 cup sliced green onions
• ▢ 1 cup lightly crushed cornflakes
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 1 tsp kosher salt adjust to taste
• ▢ 0.5 tsp black pepper
• ▢ 2 tbsp finely minced jalapeño optional for heat
• ▢ 16 oz empanada dough rounds or refrigerated pie dough keep chilled
• ▢ 1 tbsp water for sealing edges
• ▢ 1 tbsp vegetable oil for brushing tops

Instructions

Preparation Steps

• Preheat oven to 400°F. Line two sheet pans with parchment paper.
• Melt butter in a large skillet over medium heat. Add hash browns and cook until lightly golden, 6–8 minutes.
• Season with garlic powder, onion powder, salt, and pepper. Stir to coat the potatoes evenly.
• Lower heat. Stir in condensed soup and sour cream until creamy. Fold in cheddar, green onions, jalapeño, and crushed cornflakes. Warm 1 minute, then let cool 5 minutes.
• If using pie dough, roll to 1/8 inch and punch 4–5 inch rounds. If using ready rounds, separate and keep covered.
• Spoon 2–3 tablespoons filling onto each round. Brush edges with water, fold over, and press to seal. Crimp with a fork.
• Arrange on prepared pans. Brush tops with oil and cut a small vent in each empanada.
• Bake 18–22 minutes, until deep golden and crisp. Cool 5 minutes before serving with salsa or sour cream.

Notes

Variation: Swap cheddar for pepper jack and add a pinch of smoked paprika. To air-fry, cook at 375°F for 10–13 minutes, flipping once. Store leftovers in the fridge up to 3 days; reheat at 350°F until crisp.

This recipe is an original creation inspired by classic Easy Funeral Potato Empanadas flavors. All ingredient ratios and instructions are independently developed.