Cheesy hash browns, sour cream, cream of chicken soup, and pie dough come together in this easy Funeral Potato Empanadas Recipe.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ve got to admit something—when I first heard the phrase funeral potatoes, I laughed. The name is a little… dramatic, right? But then I tasted them. If you know, you know. Cheesy hash browns baked in creamy sauce until golden on top—basically the dish that shows up at every potluck, holiday, and, yes, sometimes at the “after” of a funeral. Growing up, it was just a given that someone’s aunt or grandma would bring a pan.
Fast-forward a few years, and I found myself staring at half a pan of leftover funeral potatoes in my fridge. They were delicious, but by day three they were starting to look a little sad. That’s when I spotted a roll of pie dough hiding in the back of the fridge (probably bought for a pie I never made—oops). And I thought: what if I wrapped these potatoes up and fried them? I won’t say it was genius, but it did feel like one of those “accidentally brilliant” moments. My husband grabbed one fresh out of the fryer, burned his mouth because he didn’t wait, and then declared, “These are better than the original.” I didn’t argue.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Funeral Potato Empanadas Recipe?
If you’re already a fan of funeral potatoes, this recipe just makes sense. It’s like taking a comfort food classic and giving it a fun, handheld upgrade. Golden, flaky crust on the outside, cheesy potato filling on the inside—it’s basically the lovechild of a potluck dish and an empanada cart.
And honestly? I love that you can make these your way. Fry them if you’re after that crunchy, indulgent bite, or bake them if you’re feeling… well, slightly healthier, or just don’t want to deal with hot oil. They’re crowd-pleasers either way. And since this recipe uses store-bought pie dough and frozen hash browns, it’s a no-stress kind of project. Perfect for parties, game day, or even just a Tuesday night when you want something fun.
Ingredient Notes:
Here’s the lineup for this Funeral Potato Empanadas Recipe, and why each ingredient matters:
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Pie dough – Store-bought is fine (and honestly encouraged). If you want to make your own, go for it, but I’ll stick with the shortcut most days.
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Frozen hash browns – The backbone of funeral potatoes. They save so much time, and no one’s peeling potatoes after work.
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Cheddar cheese – Sharp cheddar gives you that tangy, melty goodness. If all you’ve got is mild, that works too.
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Cream of chicken soup – It’s not fancy, but it’s classic. Without it, the potatoes just don’t hit the same.
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Sour cream – Balances the richness and keeps the filling from being too heavy.
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Vegetable oil – If you’re frying, this is your best friend. If you’re baking, just brush the dough with egg wash instead.
How To Make Funeral Potato Empanadas?
Step 1: Bake the base.
Preheat the oven to 350°F. Mix hash browns, cheddar, cream of chicken soup, and sour cream in a big bowl, then spread into a greased 9×13 dish. Bake for 40–45 minutes until golden. Your kitchen will smell like every church potluck ever.
Step 2: Cool it down.
Scoop about half of the casserole into a bowl and let it chill in the fridge for an hour. I know it’s hard to wait, but chilled filling makes the empanadas so much easier to handle. Warm filling just oozes everywhere.
Step 3: Prep the dough.
Roll out your pie dough and cut circles using a biscuit cutter (or, let’s be real, a drinking glass if you can’t find yours). Reroll scraps to squeeze out a few more rounds.
Step 4: Fill and seal.
Preheat your oil (or oven) to 350°F. Add a spoonful of chilled filling to each dough circle, fold it over, and seal with a fork. They’ll look rustic, but rustic is charming, right?
Step 5: Fry or bake.
Fry in hot oil for 2–3 minutes until golden, or bake for about 20–22 minutes. Frying gives you that addictive crunch, baking gives you a softer bite. Neither is wrong.
Step 6: Cool and enjoy.
Let them cool on a wire rack for a few minutes before diving in. Or don’t, and join my husband in the “burned mouth club.” Your choice.
Want To Save This Recipe?
Storage Options:
These empanadas reheat surprisingly well. If you have leftovers (and that’s a big if), stash them in an airtight container in the fridge for 2–3 days. Reheat in the oven at 350°F to bring back the crisp. You can also freeze them unbaked—just line them on a sheet, freeze, then store in a bag. Fry or bake straight from frozen, just add a few extra minutes.
Variations and Substitutions:
Want to riff on the classic? This Funeral Potato Empanadas Recipe leaves plenty of room to play:
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Different cheese – Pepper jack for a spicy kick, mozzarella for gooey stretch, or even a smoked cheese for depth.
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Soup swap – Cream of mushroom or celery if chicken isn’t your favorite.
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Fun add-ins – Crispy bacon, caramelized onions, jalapeños… basically whatever makes you happy.
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Dough alternatives – Puff pastry for extra flake, or traditional empanada dough if you’re feeling authentic.
What to Serve with Funeral Potato Empanadas?
You could eat these empanadas straight off the tray (I have), but they pair well with a few extras:
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Dips – Ranch, sour cream with chives, or a spicy chipotle mayo.
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Fresh salad – Something crisp to cut through the richness.
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Soup – Tomato soup, chicken noodle, or anything cozy.
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Party table – Add sliders, wings, or veggie trays for a full spread.
Frequently Asked Questions:
Can I make these ahead of time?
Yes—assemble and refrigerate them for up to 24 hours. Just cover so the dough doesn’t dry out.
Can I bake instead of fry?
Totally. They’ll be less crunchy but still flaky and satisfying.
Do I really have to chill the filling first?
Technically no, but trust me—it’s worth the wait. Warm filling is messy and frustrating.
This Funeral Potato Empanadas Recipe is comfort food with a twist—taking a nostalgic dish and turning it into something fun and sharable. Honestly, I think of them as the ultimate “party trick” recipe. So, what do you think—are you team fry, team bake, or team “I’ll just eat the casserole straight from the pan”?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Funeral Potato Empanadas Recipe
Ingredients
- 1 package store-bought pie dough
- 4 cups frozen hash browns
- 2 cups shredded cheddar cheese
- 2 cans 10 oz each condensed cream of chicken soup
- 1 cup sour cream
- 5 –6 cups vegetable oil heated to 350°F for frying
Instructions
Prepare the casserole base
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray. In a large mixing bowl, combine the frozen hash browns, cheddar cheese, condensed cream of chicken soup, and sour cream. Stir until all ingredients are evenly incorporated. Spread the mixture evenly into the prepared dish.
Bake and cool the filling
- Bake for 40–45 minutes, or until the casserole is golden brown on top. Remove from the oven and allow to cool slightly. Transfer approximately half of the baked potatoes to a clean bowl, cover, and refrigerate for 1 hour, or until well chilled.
Prepare the empanada dough
- While the filling chills, roll out the store-bought pie dough on a lightly floured surface. Using a biscuit cutter, or similar round cutter, cut circles into the dough. Re-roll any remaining scraps to form additional rounds.
Assemble the empanadas
- Preheat vegetable oil to 350°F (175°C) for frying, or preheat the oven to the same temperature for baking. Place a small scoop of chilled funeral potato filling (a small ice cream scoop works well) in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Use a fork to press and seal the edges firmly.
Cook the empanadas
- For frying: Carefully place the empanadas into the hot oil and cook for 2–3 minutes, or until golden brown. Remove with a slotted spoon and place on a wire rack lined with paper towels.
- For baking: Arrange empanadas on a parchment-lined baking sheet, brush lightly with egg wash for shine, and bake for 20–22 minutes, or until golden brown.
Cool and serve
- Allow the empanadas to cool for several minutes on a wire rack before serving. This ensures the filling sets and prevents burns. Serve warm.
Notes
- Use a gluten-free pie dough or pastry crust alternative.
- Replace condensed cream of chicken soup with a certified gluten-free version or prepare a homemade substitute using gluten-free flour.
- Confirm all additional ingredients, including cheese and seasonings, are labeled gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
