So, I am definitely on an empanada kick.  They are something everyone loves!  I had some leftover mashed potatoes and was looking for inspiration as to how to use up the leftovers.  Pirogi recipes kept popping up, but they require more steps than I was up to doing, what with the boiling and then pan frying.  I decided to make an empanada pierogi fusion!  Leftover mashed potatoes, onions and crumbled sausage, vegan cheese, and viola!

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2 packages frozen empanada dough (I used Goya)

4 C. leftover mashed potatoes

1 large onion, finely chopped

1 lb. sausage (I used apple sausage)

2 Tbsp. oil (I used grapeseed)

1 package vegan cheddar style shredds (I used Daiya)

1 egg, beaten for egg wash

Set frozen empanada dough out to thaw.  The Goya type below is my favorite.  The discs are separated by plastic sheets and are not too fragile.  They don’t fit my empanada press, though, so I have to seal them by hand.

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Prepare large sheet pan by coating with cooking spray.

Saute onion in oil over low heat until softened, and add in sausage.  Drain well and crumble.

Add in mashed potatoes and cheddar style shredds.

You may want to make the filling ahead since you need to let cool before filling dough.

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One at a time, fill and press empanadas/pierogis.  Preheat oven to 350F.

Place on sheet pan, and brush with egg.

Bake at 350F for 20 minutes or until golden.