Recipe: Mini Loaded Potato Empanadas

Empanadas are great for snacking… parties… even meals… depending on what you fill them with and how big you make them.

So…. in case…. you’ve never had an empanada…. you’re really missing out. It’s a bread or pastry dough stuffed… and either baked or fried. I prefer baked… and I’ve made them using canned biscuit dough and pie crust… both work well… although for minis I prefer to use pie crust… I think they’re easier to fill…

These are perfect for watching the big game.. and can be prepared ahead and baked when needed. They go so well with other snack foods like buffalo wings! Definitely a party hit.

TIPS

You can use leftover mashed potatoes but I caution you… make sure that the potato mixture is stiff… if it’s too creamy.. the filling will run.

When cubing the potatoes before cooking, make sure your cubes are close in size, so they will cook evenly.

I use fat free half and half.

I used commercially made pie crust.. you can use homemade if you prefer.

Chop the bacon in a mini food processor for a really fine chop.

The potato mixture will make enough to fill 2 ½ inch rounds made out of 4 sheets of pie crust (about 30-35 empanadas.

A 2 ½ biscuit cutter works well… you can also use a glass.


After cutting out the round of pie crust… I used a rolling pin to roll it a bit thinner… and get it into a football shape. Put the filling in the on one half of the dough toward the middle and fold over the dough…. it should fit easily.





Definitely brush each with a mixture of 1 egg with 1 tablespoon milk beaten…. It will crisp up the dough and give it a nice golden brown look.






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Recipe: Mini Loaded Potato Empanadas

All you need:

3 large white or yellow potatoes, peeled and cubed
1 tablespoon butter
¼ cup half and half
2 strips of thick sliced smoked bacon, cooked and chopped
3 green onions (both green and white parts), finely chopped
1 cup finely shredded cheddar cheese
2 pkgs (2 pie crusts each) Pillsbury refrigerated pie crust (thawed per box instructions)
1 egg plus 1 tablespoon milk, beaten

All you need to do:

Place the cubed potatoes in a medium pot and cover with water.

Cook over medium high heat until tender. Drain and place in a large mixing bowl.


Add the butter and beat with the paddle attachment until well mashed.

Add the half and half and continue to beat at low speed.

Add the chopped bacon, green onions and cheddar cheese, beat until well mixed. Allow to cool for 10 minutes.

*Filling can be refrigerated at this point for later use.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with non-stick foil or parchment paper and set aside.




Cut out rounds out of the pie dough.






Roll each round into a football shape.

Using a pastry brush… brush water around the edge of the dough (this will help seal the dough when you pinch it closed after filling).




Place a small lump of filling on half of the dough (toward the middle). I used a scant filled melon baller to drop the filling on each.









Fold over the dough and pinch the edges closed.









Gently score the edge with a fork.










Place on them on the non-stick foil covered baking sheets about 2 inches apart.









Lightly brush them with the beaten egg mixture.









Bake at 375 degrees for 15-17 minutes or until lightly browned.








Serve warm.