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 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.

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.

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.

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.

Allow the empanadas to cool for several minutes on a wire rack before serving. This ensures the filling sets and prevents burns. Serve warm.