You need to stop what you are doing because these Baked Green Chile Pork Empanadas full of rich, creamy mashed potatoes are your new favorite easy appetizer. -[ultimate-recipe-jump]
Baked Green Chile Pork Empanadas Recipe
It’s insane to think that in less than 48 hours the kiddo will be home for two whole weeks! We were so afraid the Army would cancel his leave again, but so far everything is in place. I seriously can’t write this without tearing up. He’s never been to Columbus and I can’t wait to show him our new digs.
We have plans to explore the city, but with the recent snowy weather here in Ohio I foresee plenty of time in the kitchen catching up. Not to mention he turns 20 this weekend. I’m still not sure how that happened tbh! I’ve already stocked up on some of his favorite foods. Including the ingredient to make this Baked Green Chile Pork Empanadas recipe made with Simply Potatoes® mashed potatoes.
We are green chile nuts. Hands down. That’s why my Green Chile Sausage Gravy and Green Chile Pork Mac and Cheese are family favorites. Naturally that means Nick will love these empanadas. Paul likes to argue they aren’t empanadas because you bake them and he is a traditionalist. He sure didn’t have a problem devouring a whole batch though! lol
We have plans to cook up a storm over the next two weeks, but that doesn’t mean I want to slave away over super task heavy recipes. Simply Potatoes are made with real ingredients and require less prep time than cooking with whole potatoes. It’s basically the best of both worlds. Especially when you are craving a yummy snack like these Baked Green Chile Pork Empanadas.
Baked Green Chile Pork Empanadas Recipe
Before you can have empanadas though, you gotta make the filling! Simply Potatoes mashed potatoes are at the heart of this easy appetizer recipe. One batch of filling makes enough for about four dozen these Baked Green Chile Pork Empanadas if you make them the size I did. You can make them bigger if you want, but the little ones are my personal favorite. Not gonna lie, the leftover filling is getting smeared on pizza tonight for dinner since Paul devoured these as soon as I took the pictures.
Simply Potatoes are really versatile and a staple around here in other recipes like this 10-Ingredient Hash Brown Taco Skillet which is perfect for busy weeknights. Hash browns aren’t just for breakfast anymore. Unless they are breakfast tacos. You know I’ll just about anything for a damn good taco!
Ok folks, stay sane out there. I’m off to prep for the kiddos visit!
I hope you like this Baked Green Chile Pork Empanadas recipe as much as my crew does. If you love this easy appetizer recipe, you can find more like it by checking out my Game Day section! For daily recipe inspiration, subscribe to my newsletter, follow me on Instagram, and for generally inappropriate humor follow like me on Facebook!
Baked Green Chile Pork Empanadas
- 2 tbsp extra virgin olive oil
- 1 pound pork sausage
- 1 package Simply Potatoes® mashed potatoes
- 1 4-ounce can green chiles
- 1/4 cup Mexican crema or sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fresh black pepper
- salt to taste
- Crushed red peppers desired amount
- 2-4 homemade or store bough pie crusts
- 1 egg
- Preheat oven to 400°F. Line 1-2 large baking sheets with parchment paper, set aside.
- Heat oil in a large skillet over medium high heat.
- Add sausage, break up with a wooden spoon or spatula. Cook 5-7 minutes until browned, stirring occasionally. Remove from skillet and drain on a paper towel lines plate. Set aside until cooled slightly.
- In a large bowl add mashed potatoes, green chiles, crema, and seasonings. Stir to combine. Mix in cooled sausage.
- Roll pie crust out on a lightly floured surface. Use a glass or biscuit cutter to cut out small rounds. Adjust size depending on personal preference.
- Place dough rounds on baking sheet approximately 1 inch apart. Spoon desired amount of filling on half of each piece of dough
- Fold dough in half to make a crescent shape. Pinch edges together to seal. Repeat with remaining dough. Work in batches if necessary.
- In a small bowl beat egg with a splash of water. Brush each empanada with egg wash.
- Bake at 400°F for 12-17 minutes depending on empanada size. Serve warm.