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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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
15
Yield:
15 empanadas
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

The discs are sold in packs of 10, so you will need to buy 2 packs.

Nutrition Facts

238 calories; protein 12.1g; carbohydrates 36.1g; fat 5.8g; cholesterol 17.6mg; sodium 376.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/12/2018
I should not review this recipe as I had to omit two of the spices due to food allergies:( even with out the curry & herisa paste the flavors were still very good. I baked them at 375 degrees for 20 minutes & served it with an avocado cream sauce. Read More
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