EASY EMPANADA SAMOSAS
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.
Provided by Karen Warshaw
Categories Appetizers and Snacks Pastries
Time 1h20m
Yield 15
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 376.4 mg, Sugar 2.7 g
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