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Mashed Potato, Queso Fresco and Ham Empanadas

August 24, 2015

Mashed Potato, Queso Fresco and Ham Empanadas

Back to school is slowly creeping up on me.  That means I’ll have a little bit more time at home to cook and carefully plan out weeknight and lunchbox meals for prep on the weekends.  Those meals must be quick, convenient and use those leftovers we tend to accumulate during the weekend.  There are many ways to use up those leftovers:  roll them up in a burrito, top off a tostada, toss them in an omelette or my favorite, stuff them in an empanada.

Last weekend, I had the opportunity to try out Bob Evans Original Mashed Potatoes.  Tasty and creamy, these mashed potatoes made my empanada prep easier.  With no peeling necessary, I was able to quickly spoon a good amount on pre-made empanada dough discs, top them with cubes of ham and my favorite Mexican cheese.


Empanadas are perfect for kids.  Not only are they easy to handle with little hands but can transport easily during those hectic mornings or mid-day car rides.  They also fit snuggly in any lunchbox or bag and can be enjoyed at room temperature.  I would say, this is the perfect snack or meal for families on the go, because really, what kid does not like mashed potatoes?

BE Hero 4

Potato, Queso Fresco and Ham Empanadas

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: Makes 20


  • 20 (4-inch) turnover pastry dough discs
  • 2 cups Bob Evans Original Mashed Potatoes
  • 1/2 cup queso fresco, crumbled
  • 1 cup Bob Evans Ham, small cube
  • 1 egg


  1. Preheat oven to 350°F.
  2. In a large bowl, combine mashed potatoes, queso fresco and ham. Stir to combine all ingredients thoroughly.
  3. Line a jellyroll sheet pan with parchment paper. Separate and lay out pastry dough discs on baking sheet pan.
  4. Scoop 2 tablespoons mashed potato mixture in the center of each disc.
  5. Using a pastry brush, beat egg in a small bowl. Brush edges of each disc and fold in half making sure potato mixture stays in center of disc. Press with finger tips to close dough edges.
  6. Using the prongs of a fork, press on the edges of empanada to seal.
  7. Brush entire surface of empanada with beaten egg.
  8. Repeat with remaining ingredients until 20 empanadas are assembled.
  9. Bake for 35-40 minutes or until golden brown. Remove from heat and let cool for 10 minutes before serving.
  10. Cooks Note: If queso fresco is not available, use 1/2 cup crumbled mild feta cheese or mozzarella cheese.
  11. If turnover pastry dough discs are not available, use the rim of a small bowl to cut out 4-inch squares from rolled out pie crust dough.

This is a sponsored post by Bob Evans.  Thank you for supporting the brands that make this blog possible.