📖 Instructions

1. Let's start with the potatoes: Peel the potatoes and chop them into roughly 1-inch pieces. Put the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are fork-tender. Nobody wants crunchy potatoes in their empanadas!
2. Drain and Mash: Once the potatoes are cooked, drain them well. Return them to the pot and let them sit for a minute or two to allow any excess water to evaporate. Add the butter, sour cream, chopped chives, salt, and pepper. Mash everything together until smooth and creamy. Taste and adjust seasonings as needed. I like mine with a little extra pepper!
3. Cool the Filling: Transfer the mashed potato filling to a bowl and let it cool completely. This is important because warm filling can make the empanada dough soggy. You can even make the filling a day ahead and store it in the fridge.
4. Prepare the Dough: If you're using store-bought dough, take it out of the fridge about 30 minutes before you're ready to use it. This will make it easier to work with. If you're making your own dough, follow your recipe. Roll the dough out on a lightly floured surface to about 1/8-inch thickness.
5. Cut the Circles: Using a cookie cutter or a bowl (about 4-inch diameter), cut out circles from the dough. Gather the scraps, reroll, and cut out more circles until you’ve used all the dough. No dough left behind!
6. Fill the Empanadas: Place a spoonful (about 2 tablespoons) of the cooled potato filling in the center of each dough circle. Don't overfill, or they'll be hard to close! Brush the edges of the dough with water or an egg wash (1 egg beaten with a tablespoon of water). This helps the edges seal properly.
7. Seal the Empanadas: Fold the dough over to form a half-moon shape. Press the edges together firmly with your fingers. For an extra fancy touch, crimp the edges with a fork to create a decorative seal. This also ensures they stay closed during baking.
8. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the empanadas on the prepared baking sheet, leaving a little space between each one.
9. Egg Wash and Bake: Brush the tops of the empanadas with egg wash. This will give them a lovely golden-brown color. Bake for about 20-25 minutes, or until the empanadas are golden brown and the crust is cooked through.
10. Cool and Serve: Remove the empanadas from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. These are great on their own, but they're also fantastic with a dollop of extra sour cream or a sprinkle of fresh chives.