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Potato Empanadas

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  • Prep 20 min
  • Total 50 min
  • Ingredients 6
  • Servings 6
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There are only a few days left before we celebrate one of the most important holidays of the year: Thanksgiving. This year I decided to celebrate a little differently by giving the dishes a Latin touch. One of the dishes I plan on preparing for Thanksgiving is this potato empanada recipe because it makes the perfect appetizer. On this occasion I'll be using Pillsbury™ Pie Crust to make it more of a pastry and save me a little time in the kitchen.
by Natalia Carter
Updated Apr 29, 2021
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Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup finely chopped white onion
  • 2 cups Betty Crocker™ creamy butter mashed potatoes
  • 1 egg beaten
  • 1 tablespoon oil
  • Salt and pepper to taste

Directions

  • 1
    Preheat the oven to 400°F. Unroll the dough on a floured surface.
  • 2
    Heat the oil in a pan and fry the onion until they've browned.
  • 3
    Mix the onion with the mashed potatoes and season to taste.
  • 4
    Use a knife to cut out the dough. Add a little bit of the potatoes in the center and paint the edges with the whipped egg to seal. Cover the whole empanada in whipped egg.
  • 5
    Bake the empanadas for 20 minutes and/or until they brown. Serve.

Expert Tips

  • tip 1
    You can add ground beef to the mashed potato before baking.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There are only a few days left before we celebrate one of the most important holidays of the year: Thanksgiving. This year I decided to celebrate a little differently by giving the dishes a Latin touch. One of the dishes I plan on preparing for Thanksgiving is this potato empanada recipe because it makes the perfect appetizer. On this occasion I'll be using Pillsbury™ Pie Crust to make it more of a pastry and save me a little time in the kitchen.
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