Funeral Potato Empanadas: A Modern Twist on a Classic Comfort Food
Funeral potatoes, a beloved dish often associated with Southern comfort food and gatherings, have found a new, portable form in these delightful empanadas. This recipe combines the creamy, cheesy goodness of traditional funeral potatoes with the crispy, flaky perfection of a homemade empanada. Perfect for potlucks, parties, or a quick and satisfying meal, these empanadas are sure to impress.
Understanding Funeral Potatoes
Before diving into the recipe, let's briefly explore the origins of funeral potatoes. This dish, often seen at Southern gatherings, particularly funerals, is a rich and comforting casserole made with hash browns, cream of chicken soup, cheddar cheese, and sour cream. It's a simple yet incredibly satisfying dish that has become a staple in many households.
Ingredients
- 1 package store-bought pie dough
- 4 cups frozen hash browns, thawed
- 2 cups shredded cheddar cheese
- 2 (10 oz.) cans Campbell's cream of chicken soup
- 1 cup sour cream
- 5-6 cups vegetable oil for frying (or use an air fryer)
Instructions
Preparing the Funeral Potato Filling:
- Combine Ingredients: In a large bowl, combine thawed hash browns, shredded cheddar cheese, cream of chicken soup, and sour cream. Stir until well combined.
- Bake the Base: Spread the mixture evenly into a greased 9x13 inch baking pan. Bake at 350°F for 40-45 minutes, or until golden brown and bubbly.
- Chill the Filling: Remove the baked potato mixture from the oven and let it cool completely. Once cooled, scoop out half of the mixture into a separate bowl and refrigerate for at least an hour. This will make the filling easier to handle when assembling the empanadas.
Assembling and Cooking the Empanadas:
- Prepare the Dough: Roll out the store-bought pie dough to a thickness of about 1/8 inch. Use a biscuit cutter or a round cookie cutter to cut out circles of dough.
- Fill the Empanadas: Place a spoonful of the chilled funeral potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Crimp the edges to seal.
- Cook the Empanadas:
- Frying: Heat vegetable oil in a deep fryer or large pot to 350°F. Carefully fry the empanadas for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Baking: Preheat oven to 350°F. Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-22 minutes, or until golden brown and cooked through.
Tips for Perfect Funeral Potato Empanadas
- Use cold filling: Chilling the funeral potato filling helps it hold its shape better when assembling the empanadas.
- Don't overfill: Too much filling can cause the empanadas to burst open during cooking.
- Experiment with fillings: While the classic funeral potato filling is delicious, feel free to experiment with different flavors, such as adding bacon bits, green onions, or jalapeños.
- Serve with dipping sauces: Offer a variety of dipping sauces, such as sour cream, salsa, or ranch, to complement the flavor of the empanadas.
By following these steps and incorporating the provided tips, you can create a delicious and crowd-pleasing version of funeral potato empanadas. Enjoy!
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