Funeral Potato Empanadas
Ingredients:
- 1 package store-bought pie dough
- 4 cups frozen hash browns
- 2 cups shredded cheddar cheese
- 2 (10 oz) cans Campbell’s cream of chicken soup
- 1 cup sour cream
- 5-6 cups vegetable oil, heated to 350°F
Preparation:
- Prepare the Filling:
- Preheat your oven to 350°F and lightly spray a 9×13-inch baking tray.
- In a large mixing bowl, combine the hash browns, shredded cheddar cheese, cream of chicken soup, and sour cream until well mixed.
- Spread the mixture evenly into the prepared 9×13 pan.
- Bake the Filling:
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown.
- Remove from the oven and scoop out half of the potatoes into a bowl. Place the bowl in the refrigerator to cool for about 1 hour.
- Prepare the Empanada Dough:
- While the filling cools, use a biscuit cutter to cut rounds from the pie dough. Roll out any excess dough to create additional empanada wrappers.
- Assemble the Empanadas:
- Preheat your oil or oven to 350°F.
- Once the filling is chilled, use a small ice cream scoop to place a portion of the funeral potato mixture onto each dough round.
- Fold the dough over the filling to form a half-moon shape and crimp the edges with a fork to seal.
- Cook the Empanadas:
- For frying: Carefully place the empanadas in the hot oil and fry for 2-3 minutes, or until golden brown. Remove and let cool on a wire rack.
- For baking: Place the empanadas on a baking sheet and bake in the preheated oven for 20-22 minutes, or until golden brown.
Enjoy your crispy and savory Funeral Potato Empanadas!