Ingredients
-
-
1
-
12
-
1
-
2
-
2
-
1 1/2
-
1
-
1/2
-
1/4
-
6
-
3
-
-
1 1/2
-
1
Directions
Pork Picadillo Empanadas With Chipotle Salsa, Cinnamon, raisins, lime juice and almonds – What a combination! All these flavors are in these empanadas to tempt your taste buds beyond belief!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
For Filling: |
|
2
Done
|
Heat Oil in Large Nonstick Skillet Over Medium-High Heat. Add Pork, Serrano Chili, Chili Powder, Cumin, Cinnamon and Allspice to Skillet and Stir 3 Minutes. Add Raisins and Lime Juice; Boil Until Almost All Liquid Evaporates, About 1 Minute. Remove from Heat. Mix in Almonds and Sour Cream. Season With Salt and Pepper. Cool. |
|
3
Done
|
For Dough: |
|
4
Done
|
Butter 2 Large Baking Sheets. Mix Flour, Masa Harina, Baking Powder and Salt in Large Bowl. Stir in Melted Butter. Whisk Water and 1 Egg in Small Bowl to Blend. Add to Flour Mixture; Knead in Bowl Until Smooth Pliable Dough Forms, About 2 Minutes. Working With Half of Dough at a Time, Roll Out on Floured Surface to 1/8-Inch Thickness. Using 3 3/4-Inch-Diameter Biscuit Cutter, Cut Out Rounds. Reroll Scraps and Cut Out Additional Rounds For a Total of 12 Rounds Per Dough Half. |
|
5
Done
|
Whisk Remaining Egg in Small Bowl to Blend. Place 1 Tablespoon Filling in Center of Each Dough Round. Lightly Brush Edges With Egg. Fold Dough Over, Pressing Edges With Fork to Seal. Place on Prepared Baking Sheets. (can Be Made 1 Day Ahead. Cover With Plastic Wrap; Chill.) |
|
6
Done
|
Preheat Oven to 375f Brush Empanadas With Beaten Egg. Bake Until Light Golden Brown, About 25 Minutes. Serve With Chipotle Salsa and Sour Cream. |
|
7
Done
|
For Chipotle Salsa. |
|
8
Done
|
Combine All Ingredients in Medium Bowl. Season With Salt and Pepper. |
|
9
Done
|
Makes About 3 Cups. |
