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 calories
carbohydrate: 36.1 g
cholesterol: 17.6 mg
fat: 5.8 g
fiber: 2.6 g
protein: 12.1 g
saturatedFat: 1.1 g
servingSize: -
sodium: 376.4 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Peel and cube potatoes.

  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.

  4. Let filling mixture cool before you shape empanadas.

  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.

  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.

Recipe Yield

15 empanadas

Recipe Note

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.

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