Easy Empanada Samosas recipe
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Ingredients
- 2 potatoes 1 pound ground chicken 1 tablespoon sazon seasoning with achiote ½ teaspoon salt 2 green onions, finely chopped ¼ cup finely chopped cilantro, or to taste 1 (8 ounce) can peas, drained ⅓ cup raisins 1 tablespoon curry powder 1 tablespoon ground cumin 1 tablespoon garlic powder 1 tablespoon ground turmeric 2 (14 ounce) packages empanada pastry discs 2 tablespoons vegetable oil, or more as needed
Nutrition Info
- 237.6 caloriescarbohydrate: 36.1 gcholesterol: 17.6 mgfat: 5.8 gfiber: 2.6 gprotein: 12.1 gsaturatedFat: 1.1 gservingSize: -sodium: 376.4 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Easy Empanada Samosas
Directions
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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.
Peel and cube potatoes.
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.
Let filling mixture cool before you shape empanadas.
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.
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.