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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Servings:
Ingredients
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.