In heavy saucepan, heat olive oil over medium heat. Add onion; cook and stir for 3 minutes. Combine in 2-quart slow cooker with curry powder, crumbles, potatoes, salt, and pepper. Cover and cook on low for 6–7 hours or until vegetables are tender. Remove from slow cooker and cool for 30 minutes.
Preheat oven to 375°F. Place 6 wonton wrappers on work surface. Place 1 rounded tablespoon filling in center of wrapper. Brush edges of wrapper with water. Fold wrapper over filling, forming a triangle. Press edges to seal. Place filled empanadas on ungreased cookie sheet and brush with butter. Bake for 8 to 12 minutes or until empanadas are light golden brown. Cool for 15 minutes, then serve