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Potato Empanadas

potato empanadas Appetizer South American
Potato Empanadas
  • Prep 20 min
  • Total 50 min
  • Ingredients 6
  • Servings 6

Natalia Carter 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™ dough to make it more of a pastry and save me a little time in the kitchen. MORE + LESS -

Ingredients

Pillsbury™ Refrigerated Pie Crust, thawed as indicated by the instructions
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

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  • 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

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

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Natalia Carter 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™ dough to make it more of a pastry and save me a little time in the kitchen.

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