Easy Potato Egg and Cheese Empanadas

Table of Contents

• A Love Affair with Empanadas
• Why This Recipe Is a Keeper
• The Perfect Flavor Combination
• Easy Recipes for Any Schedule
• Beyond the Basics: Tips for Perfection
• Serving Suggestions: Get Creative!
• More Easy Recipes You’ll Love
• Full Recipe: Ingredients
• Full Recipe: Instructions
• Notes & Tips for Success

Key Takeaways

• Effortless & Fast: This easy recipe uses store-bought dough and simple ingredients, making it perfect for quick evening snacks or a last-minute appetizer.
• Versatile & Customizable: The potato, egg, and cheese filling is a classic, but you can easily add your favorite ingredients to make it your own.
• Crowd-Pleasing Favorite: These empanadas are guaranteed to be a hit at parties, as a family dinner, or as a satisfying meal prep option.
• Perfect for Any Cook: Whether you’re new to cooking or a seasoned pro looking for simple meals, these empanadas are straightforward and foolproof.

A Love Affair with Empanadas

Hello, friends! It’s Patricia here from Patricia Universe. If there’s one type of food that consistently brings joy to my kitchen, it’s the humble empanada. There’s something magical about a golden, flaky crust encasing a warm, savory filling. It’s comfort food that’s handheld, shareable, and utterly satisfying. Today, I’m sharing one of my all-time favorite easy recipes: Potato, Egg, and Cheese Empanadas. This easy recipe is a staple in my home, and I know it will become one in yours too.

Why This Recipe Is a Keeper

We all need those reliable, go-to dishes that don’t require a culinary degree to master. This recipe is exactly that. It transforms basic pantry ingredients into something special. The process of making them—rolling, filling, sealing—is almost therapeutic, and the aroma that fills your house as they bake is pure bliss. They are the ultimate quick evening snacks for movie night, a brilliant addition to a party platter, or a complete, comforting meal on their own.

The Perfect Flavor Combination

Let’s talk about the heart of these empanadas: the filling. Creamy, buttery Yukon Gold potatoes are mashed just enough to hold everything together. Hard-boiled eggs add a delightful texture and richness, while sharp cheddar cheese provides that irresistible melt and tang. A simple sauté of onions builds a savory base, and fresh parsley brightens the whole mixture. Every bite is a perfect balance of fluffy, hearty, and cheesy goodness—a true testament to delicious simple meals done right.

Easy Recipes for Any Schedule

One of the best things about this recipe is its flexibility. It fits perfectly into the category of easy recipes that work for any lifestyle. Need a make-ahead appetizer? Assemble them and freeze before baking. Looking for a fun cooking project with kids? They’ll love helping to fill and seal the dough. Planning your weeknight dinners? Pair a couple of these empanadas with a simple green salad for a complete and satisfying meal. This versatility is what makes it a standout choice for anyone seeking straightforward quick and easy recipes.

Beyond the Basics: Tips for Perfection

To get that picture-perfect golden brown crust, don’t skip the egg wash! It’s the secret to that beautiful, shiny finish. Also, make sure your filling has cooled slightly before assembling; a hot filling can make the dough soggy. If you want to explore beyond the classic, this filling is a wonderful canvas. Think of it as the best cheesy potatoes easy recipe you can eat with your hands! Try adding crumbled cooked bacon, diced ham, or a spoonful of salsa verde for a different twist.

Serving Suggestions: Get Creative!

While these empanadas are fantastic on their own, serving them with dips elevates them to party-food status. A classic marinara sauce for dipping is always a winner. For a creamy option, try a chipotle ranch or a cilantro-lime crema. For a heartier meal, serve them alongside a hearty soup or a fresh corn and black bean salad. They’re the ideal finger foods for game day, book club, or any gathering where you want delicious, fuss-free food.

More Easy Recipes You’ll Love

If you enjoyed making these easy recipes for Potato, Egg, and Cheese Empanadas, you’re in the right place! Here at Patricia Universe, I’m passionate about creating delicious, approachable food that brings people together. Be sure to browse the site for more inspiration, from comforting casseroles to vibrant salads and decadent desserts. There’s always a new simple meal waiting to be discovered!

Easy Potato Egg and Cheese Empanadas

Prep Time25 minutes mins

Cook Time20 minutes mins

Total Time45 minutes mins

Cuisine: American, Latin American Fusion

Keywords: cheesy potatoes easy recipe, easy recipes, finger foods, quick evening snacks, simple meals, weeknight dinners

Servings: 8 empanadas

Author: Patricia

Ingredients

For the Filling

• 1 lb Yukon Gold potatoes, peeled and diced
• 4 large eggs
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

For the Dough & Assembly

• 1 package (14 oz) refrigerated pie crusts (or homemade empanada dough)
• 1 egg, beaten (for egg wash)
• 2 tbsp water

Instructions

Make the Filling

1. Place the diced potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain well and transfer to a large bowl.
2. While the potatoes cook, hard-boil the eggs: place them in a saucepan, cover with water, bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Cool, peel, and chop.
3. Heat olive oil in a skillet over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
4. Add the cooked potatoes, chopped hard-boiled eggs, shredded cheddar, and parsley to the skillet. Gently stir to combine. Season generously with salt and pepper. Remove from heat and let cool slightly.

Assemble the Empanadas

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the pie crusts on a lightly floured surface. Using a round cutter or bowl (about 5-6 inches in diameter), cut out circles of dough.
3. Place a heaping spoonful (about 3 tbsp) of the cooled filling onto the center of each dough circle.
4. In a small bowl, whisk together the egg and water to make an egg wash. Brush the edges of the dough circles with the egg wash.
5. Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal.
6. Place the sealed empanadas on the prepared baking sheet. Brush the tops with the remaining egg wash.

Bake and Serve

1. Bake for 18-20 minutes, or until the empanadas are golden brown and flaky.
2. Let cool for 5 minutes before serving. Enjoy warm!

Notes

For a crispy finish, you can brush the empanadas with melted butter instead of egg wash. The filling can be made a day ahead and stored in the refrigerator. If you prefer a spicier kick, add a pinch of red pepper flakes or a diced jalapeño to the filling.