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Pork Picadillo Empanadas



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  • Cooking Time: N/A

Pork Picadillo Empanadas

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

DOUGH
1 1/2 c Flour
1 c Masa Harina
1 ts Baking powder
1 ts Salt
1/2 c Butter, melted & cooled
1/2 c Plus 1 T. water
2 lg Eggs

For Filling: Heat oil in a large nonstick skillet over medium high heat.
Add pork, jalapeno, 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 & pepper. Cool For Dough: Butter 2 large
baking sheets. Mix flour, Masa Harina, baking powder and salt in a large
bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to
blend. Add to flour mixture; knead in bowl until smooth pliable dough
forms, about 2 minutes. Working with half of the dough at a time, roll out
on a floured surface to 1/8" thickness. Using 3 3/4" diameter biscuit
cutter, cut out rounds. reroll scraps and cut out additional rounds for a
total of 12 rounds per dough half. Whisk remaining egg in a 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. Preheat oven to 375. Brush empanadas with beaten egg.
Bake until light golden brown, about 25 minutes. Serve with salsa and sour
cream. Makes 24.

Ingredients:

1 tb Olive oil
1 12 oz. pork tenderloin, cut
-into 1/3" pieces
1 Jalapeno chile pepper,
-minced
2 ts Ground cumin
1 1/2 ts Ground cinnamon
1 ts Ground allspice
1/2 c Golden raisins
1/4 c Fresh lime juice
6 tb Almonds, chopped & toasted
3 tb Sour cream

Serves:

24 Servings

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