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Gluten-Free Funeral Potato Empanadas 🥔🧀
A fusion twist on two comfort-food classics! Creamy, cheesy funeral potatoes wrapped in a flaky gluten-free crust—perfect for potlucks, game day, or cozy nights.
Ingredients
For the Filling:
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2 cups shredded potatoes (thawed if frozen)
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1 cup shredded cheddar cheese
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½ cup sour cream (or dairy-free alternative)
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¼ cup cream of chicken soup (GF certified, or sub with ¼ cup Greek yogurt + ½ tsp poultry seasoning)
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2 tbsp butter, melted
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper to taste
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¼ cup diced ham or bacon (optional)
For the GF Dough:
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2 cups gluten-free all-purpose flour (like Bob’s Red Mill 1:1)
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1 tsp xanthan gum (omit if your blend includes it)
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½ tsp salt
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6 tbsp cold butter (or vegan butter), cubed
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1 egg (or flax egg for vegan)
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4–6 tbsp ice water
For Topping:
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1 egg (for egg wash)
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Paprika or Everything Bagel seasoning
Instructions
1. Make the Filling
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Mix shredded potatoes, cheese, sour cream, soup, butter, and spices in a bowl.
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Fold in ham/bacon if using. Chill while you prep the dough.
2. Make the GF Dough
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In a food processor, pulse flour, xanthan gum, and salt.
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Add cold butter until crumbs form.
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Add egg and 1 tbsp water at a time until dough comes together.
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Roll into a ball, wrap in plastic, and chill 30 mins.
3. Assemble Empanadas
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
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Roll dough ⅛-inch thick and cut into 4–5-inch circles.
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Spoon 2 tbsp filling onto each circle, fold over, and crimp edges with a fork.
4. Bake
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Brush with egg wash and sprinkle with paprika.
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Bake 20–25 mins until golden.
Tips & Tricks
🔥 Crispier crust? Air fry at 350°F (175°C) for 10–12 mins.
🍽 Make ahead: Freeze unbaked empanadas; bake from frozen (+5 mins).
🌿 Vegan option: Use dairy-free cheese, butter, and flax egg.
Serve with ranch or hot sauce for dipping! These are irresistibly creamy, crispy, and nostalgic—comfort food at its finest. 😊
Shortcut: Use pre-made GF pie crust or puff pastry!
