Funeral Potato Empanadas

Preparation
Preheat your oven to 350 °F and spray a 9×13 tray.
Mix the hash browns, cheddar cheese, cream of chicken and sour cream in a large mixing bowl until combined. Use a spatula to spread into the prepared 9×13 pan.
Bake for 40 – 45 minutes or until golden. Remove and scoop out half of the potatoes in a bowl and cool in the fridge for 1 hour.
Use a biscuit cutter to cut rounds into your prepared pie dough to make empanadas in the meantime, rolling extra dough out to create more empanada wraps.
Preheat oil or oven to 350 °F and start to fill your empanadas using a small ice cream scoop with chilled funeral potatoes. Fold over each filled empanada and use a fork to crimp the edges.
Fry for 2 – 3 minutes or bake in the oven for 20 – 22 minutes or until golden brown. Let cool on a wire rack and enjoy!