Funeral Potato Empanadas

Preparation

1. Make the Filling:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the frozen hash browns, cheddar cheese, cream of chicken soup, and sour cream. Mix until fully incorporated.
Spread the mixture evenly into the prepared baking dish. Bake for 40-45 minutes, or until the top is golden and the edges are bubbly.
Remove from the oven. Scoop out about half of the baked potato mixture into a clean bowl. Place this bowl in the refrigerator for at least 1 hour to chill completely. (This firming-up step is crucial for easy filling!)

2. Prepare the Dough:

While the filling chills, prepare your empanada wrappers. On a lightly floured surface, roll out one sheet of pie dough to about ⅛-inch thickness.
Use a 3 to 4-inch round biscuit or cookie cutter to cut out as many circles as you can. Gather the scraps, re-roll the dough, and cut out more circles. Repeat with the second sheet of dough.

3. Fill and Shape:

Once the filling is chilled, preheat your oil to 350°F (for frying) or your oven to 350°F (for baking).
Place a dough circle in your hand. Use a small ice cream scoop or spoon to place about 1-2 tablespoons of the chilled potato filling in the center.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly with your fingers, then crimp them sealed with the tines of a fork. Repeat with remaining dough and filling.

4. Cook:

To Fry: Carefully place 2-3 empanadas at a time into the preheated oil. Fry for 2-3 minutes, turning once, until they are puffed and golden brown.
To Bake: Arrange empanadas on a parchment-lined baking sheet. Bake for 20-22 minutes, or until golden brown.

5. Serve:

Whether fried or baked, let the finished empanadas cool on a wire rack for a few minutes before serving. Enjoy warm!

Make-Ahead: The entire pan of funeral potatoes can be made a day in advance. Simply chill overnight, then scoop and fill the next day.
Sealing Tip: For a better seal, you can brush the edges of the dough circle with a little water or beaten egg before folding.
Oven vs. Fry: Baking yields a flakier, more traditional pastry crust, while frying creates a crispier, doughier texture. Both are excellent!