Easy Empanada Samosas - cooking recipe

Ingredients

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

Preparation

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.