Easy Empanada Samosas Recipe

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.