Easy Empanada Samosas

This is a cross between a samosa and traditional empanada... using ground chicken! I like mine with aji sauce, but feel free to try any kind of hot sauce or yogurt sauce you like.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 238 Calories

Ingredients

• ½ teaspoon salt
• ⅓ cup raisins
• 1 tablespoon garlic powder
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 2 potatoes
• 1 pound ground chicken
• 1 tablespoon ground turmeric
• 1 (8 ounce) can peas, drained
• 2 green onions, finely chopped
• 2 tablespoons vegetable oil, or more as needed
• 1 tablespoon sazon seasoning with achiote
• ¼ cup finely chopped cilantro, or to taste
• 2 (14 ounce) packages empanada pastry discs

Recipe Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving some cooking water. Let cool until safe to handle, at least 10 minutes.

Step 2

Peel and cube potatoes.

Step 3

Heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with sazon and salt. Add green onions and cilantro. Cook until most of the liquid evaporates, 2 to 3 minutes. Add potatoes, peas, a little potato water, raisins, curry, cumin, garlic powder, and turmeric. Cook until raisins are plump, 2 to 5 minutes more.

Step 4

Let filling mixture cool before you shape empanadas.

Step 5

Place a spoonful of filling in the center of an empanada disc. Fold in two sides to make a cone; fold third side over the opening. Press seams together. Repeat with remaining filling and discs.

Step 6

Heat oil in a large saucepan over medium-low heat. Cook empanadas in batches until well browned, flipping halfway, about 5 minutes. Repeat with remaining empanadas, adding more oil as needed.