Mini Potato and Cheese Empanadas

There’s only one thing worse than school lunches: camp lunches. Feeding hot campers is a challenge, especially when torturous temperatures threaten food safety. As dangerous as the locker can be, it’s not nearly the food nightmare as the inside of a backpack during a heat wave. This makes many of the lunches we lean on during the school year a no-fly zone for camp’s noontime meal. Here are my picks for easy and safe camp lunches with tips for packing as seen on Global’s The Morning Show.

Potato and Cheese Mini Empanadas

These versatile little bundles of potato and cheese are easy to put together since they lean on freezer items. They are a great make ahead lunch or appetizer for parties. Feel free to mix up the fillings or serve them with your favourite side sauce.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

  

• 1 1/2 cups frozen breakfast hash brownss1 egg, beatenMethod
• 2 hard boiled eggs, diced
• 2/3 cup Monterey Jack cheese
• 2 frozen pie crust, defrosted
• 1 egg, beaten

Method

 

1. Preheat oven to 400. Prepare a baking sheet with parchment paper
2. In a skillet, cook hash browns according to package directions. Remove from the heat to cool.
3. Mix in diced egg.
4. While your potato mixture is cooling, on a lightly floured surface, roll each crust into a 15 inch circle. Cut with a floured 3-inch round biscuit cutter. Repeat using all scraps of dough.
5. Place about 1 teaspoon filling on 1 half of each circle leaving a border around the circumference. Moisten edges with water.
6. Fold crust over filling. Press edges to close. Seal with the tongs of a fork. 
7. Transfer to the prepared baking sheet. Brush each empanada with egg wash. Bake until golden brown, 12-15 minutes. Remove to wire racks.
8. Serve with salsa. Store empanadas in an airtight container in the refrigerator for 5 days. Freeze in an airtight container for up to 3 months.