Is it a pie? Is it an empanada? Who cares? Filled with cheesy potatoes, green onions and chopped hot dogs, it's a quick and easy weeknight pleaser.
What You Need
Original recipe yields 8 servings
1 lb. new potatoes
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 OSCAR MAYER Wieners, chopped
2 green onions, chopped
1 pkg. (15 oz.) ready-to-use refrigerated pie crust s (2 crusts)
1 egg, beaten
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Let's Make It
Heat oven to 425ºF.
Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain. Mash potatoes. Stir in cheese, sour cream, wieners and onions.
Place 1 crust on baking sheet; top with potato mixture, spreading to within 1 inch of edge. Cover with remaining crust; seal edge with fork. Brush with egg.
Bake 30 min. or until golden brown. Cool 5 min. before cutting into wedges to serve.
You'll know it is a special occasion when you smell this easy-to-make empanada baking in the oven.
Serve topped with your favorite salsa.
Empanada can be assembled and frozen up 2 weeks. Thaw 20 min. before baking as directed.
How to Make Individual Empanadas
Cut each pie crust into 4 wedges; spoon filling onto center of each wedge, then fold lengthwise in half. Seal edges with fork; brush with egg. Place on baking sheet. Bake at 425ºF for 18 min. or until golden brown.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.