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Have you ever wondered what would happen if two comfort food classics collided in a culinary explosion of flavour? Enter the Funeral Potato Empanadas – a mouthwatering fusion taking the food world by storm. But what makes this unlikely pair so irresistible? Is it the crispy exterior, the creamy potato filling, or more? Join us on a savoury journey as we unravel the mystery behind this unexpected match made in comfort food heaven. Get ready to discover why these handheld delights are becoming the talk of every potluck and family gathering!
Ingredients
- One package of store-bought pie dough
- 4 cups frozen hash browns
- 2 cups shredded cheddar cheese
- 2 (10 oz.) cans of Campbell’s cream of chicken soup
- 1 cup sour cream
- 5-6 cups vegetable oil for frying (or as needed for baking)
- Salt and pepper to taste
How to Make Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the frozen hash browns, shredded cheddar cheese, cream of chicken soup, and sour cream. Mix thoroughly until all ingredients are well incorporated. Season with salt and pepper to taste.
- Transfer the potato mixture to the prepared baking dish, spreading it evenly with a spatula.
- Bake for 40-45 minutes until the top is golden brown and bubbly.
- Remove from the oven and let cool slightly. Scoop half of the baked potato mixture into a bowl and refrigerate for about an hour until chilled.
- While the potato mixture is cooling, prepare the empanada dough. Cut circles from the store-bought pie dough using a biscuit cutter or a round glass. Roll out any excess dough to create more circles.
- Preheat oil in a deep fryer or large pot to 350°F (175°C). Alternatively, preheat your oven to 350°F (175°C) for baking.
- Once the potato mixture is chilled, use a small ice cream scoop or spoon to place a dollop in the centre of each dough circle.
- Fold the dough over to create a half-moon shape, sealing the edges by pressing with a fork.
- For frying: Carefully lower the empanadas into the hot oil and fry for 2-3 minutes or until golden brown. For baking: Place the empanadas on a baking sheet and bake for 20-22 minutes or until golden brown.
- Remove the empanadas and let them cool on a wire rack before serving.
Helpful Tips
- Chilling is critical: Take the step of chilling the potato mixture. This makes it easier to handle and prevents the filling from leaking during cooking.
- Seal with care: Ensure your empanadas are well-sealed to avoid filling from escaping during cooking. A fork works well, but you can also use a pie crimper for a decorative edge.
- Oil temperature matters: If frying, maintain the oil temperature at 350°F. Too hot, and your empanadas will burn on the outside while remaining raw inside. Too cool, and they’ll absorb too much oil.
- Drain well: If frying, place cooked empanadas on a paper towel-lined plate to absorb excess oil.
- Make ahead: You can prepare the potato filling a day in advance and refrigerate it overnight. This not only saves time but also allows the flavours to meld.
- Uniform sizing: Keep your empanadas roughly the same size for even cooking.
Substitutions/Variations
- Vegetarian version: Replace the cream of chicken soup with cream of mushroom or vegetable soup.
- Gluten-free option: Use gluten-free pie dough or make your own using gluten-free flour.
- Spicy kick: Add diced jalapeños or a dash of cayenne pepper to the potato mixture for some heat.
- Bacon lover’s delight: Mix some crispy bacon bits into the potato filling for extra flavour.
- Cheese variations: Experiment with cheese combinations like pepper jack for a spicy twist or a mix of cheddar and mozzarella for extra stretchiness.
- Sweet potato swap: Replace half the hash browns with mashed sweet potatoes for a slightly sweeter, more colourful filling.
Frequently Asked Questions
Q: Can I make these ahead of time? A: Yes! You can prepare the potato filling a day in advance and assemble the empanadas just before cooking.
Q: How long do these keep? A: Cooked empanadas can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze these empanadas? A: Absolutely! Freeze them uncooked on a baking sheet, then transfer them to a freezer bag. They can be cooked directly from frozen; add a few extra minutes to the cooking time.
Q: Why are they called “Funeral Potato Empanadas”? A: The name comes from the traditional “funeral potatoes” dish often served at post-funeral gatherings in some parts of the United States. This recipe reimagines that comforting casserole in a handheld form.
Q: Can I use homemade pie dough instead of store-bought? A: Certainly! Homemade pie dough can be a great option if you have the time and prefer to make it from scratch.
Storage Instructions
To store your Funeral Potato Empanadas, allow them to cool completely at room temperature. Once cooled, place them in an airtight container, separating layers with parchment paper to prevent sticking. They can be stored in the refrigerator for up to 3 days.
For more extended storage, freeze the empanadas. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
To reheat, thaw in the refrigerator if frozen, then warm in a 350°F oven for 10-15 minutes or until heated through. You can also reheat them in an air fryer for extra crispiness.
Conclusion
As we’ve journeyed through the world of Funeral Potato Empanadas, we’ve unravelled the mystery behind their irresistible appeal. It’s not just the crispy exterior or the creamy potato filling – it’s the perfect fusion of two beloved comfort foods that makes these handheld delights unique. We’ve explored how to create these golden pockets of joy, offering tips, variations, and even storage advice to ensure you can enjoy them anytime. Whether you’re looking for a unique potluck dish or a comforting snack, these empanadas offer a taste of home in every bite. So, are you ready to start your own Funeral Potato Empanada revolution?
