Easy Empanada Samosas

1. 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. 2

   Peel and cube potatoes.

3. 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. 4

   Let filling mixture cool before you shape empanadas.

5. 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. 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.

* Per serving · 4 servings · Values may vary.