Easy Empanada Samosas

• 2 potatoes
• 1 pound ground chicken
• 1 tablespoon sazon seasoning with achiote
• 1/2 teaspoon salt
• 2 green onions, finely chopped
• 1/4 cup finely chopped cilantro, or to taste
• 1 (8 ounce) can peas, drained
• 1/3 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

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.

potatoes, chicken, sazon seasoning with achiote, salt, green onions, cilantro, peas, raisins, curry powder, ground cumin, garlic, ground turmeric, empanada pastry, vegetable oil

Taken from www.allrecipes.com/recipe/267713/easy-empanada-samosas/ (may not work)