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Curry Chicken Empanadas are Samosa inspired Empanadas

Curry Chicken Empanadas (Samosa Empanadas)

Curry chicken empanadas are golden, crisp pastries wrapped around a savory filling bursting with curry spices, tender chicken, and aromatic vegetables.
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Servings 40 Small Empanadas

Ingredients
  

  • 1 cup shredded chicken leftover or cooked fresh
  • 1.5 tsp chicken bouillon powder Maggi Brand. If using the tablets, it would be 1/2 of 1 tablet.
  • 1 cup mashed potatoes I bought frozen Mashed Potatoes and heated it before using
  • 1 shallot diced - slightly sauteed so that it has a mellower flavor
  • 1 tbsp olive oil
  • 1/2 cup frozen peas
  • 1 tsp yellow curry poweder
  • 1/2 tsp sea salt
  • 1/2 tsp garam masala
  • 1/2 tsp cumin
  • 20 5" empanada discs goya. If you use bigger ones, you will make less
  • canola or vegetable oil for frying

Dipping Sauces

  • green chutney I actually used Trader Joe's chimichurri and it was wonderful on this.
  • tamarind sauce also sold at Trader Joe's

Instructions
 

  • If you are cooking your chicken, add it to a pan with the chicken bouillon powder and enough water to come up halfway on the chicken. Make sure the chicken bouillon powder is on the chicken and also some in the water because you will be flipping the chicken after about 7 minutes. Add a cover on top of the pan and cook on medium low until the chicken reached 165F (About 15 minutes)
    1 cup shredded chicken, 1.5 tsp chicken bouillon powder
  • Heat up your mashed potatoes. Once heated, add it to a bowl.
    1 cup mashed potatoes
  • Once the chicken is cooked, put it on a cutting board and shred the chicken using two forks. Once shredded, add it to the bowl. Also, add any additional liquid from the pan in the bowl too since you want to include the chicken bouillon flavor.
  • Add a 1 tbsp of oil to the same pan from the chicken and add in your diced shallot. Cook for 5 minutes on medium heat until they become translucent. Then, add them to the bowl.
    1 shallot
  • Add the peas, curry powder, salt, garam masala, and cumin to the bowl. Stir well until it is fully combined.
    1/2 cup frozen peas, 1 tsp yellow curry poweder, 1/2 tsp sea salt, 1/2 tsp garam masala, 1/2 tsp cumin
  • Working one by one, roll out your empanada disc, slice it in half, add 1 tbsp of filling to each half and carefully squeeze the edges together. Use a fork to seal around the edges. Set it aside underneath a damp paper towel as you finish making them all.
    20 5" empanada discs
  • Add oil to a pan on medium heat. The oil should be about 2 inches deep. Once the oil is hot, cook each empanada on each side until golden brown. Once cooked, lay them on a paper towel to absorb excess oil. Serve with green sauce or tamarind sauce.
    green chutney