Yield: 24 Servings
|1 tablespoon||Olive oil|
|1 \N||12 oz. pork tenderloin, cut into 1/3\" pieces|
|1 \N||Jalapeno chile pepper, minced|
|2 teaspoons||Ground cumin|
|1½ teaspoon||Ground cinnamon|
|1 teaspoon||Ground allspice|
|½ cup||Golden raisins|
|¼ cup||Fresh lime juice|
|6 tablespoons||Almonds, chopped & toasted|
|3 tablespoons||Sour cream|
|1 cup||Masa Harina|
|1 teaspoon||Baking powder|
|½ cup||Butter, melted & cooled|
|½ cup||Plus 1 T. water|
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 ⅛" thickness. Using 3¾" 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.
Posted to EAT-L Digest 24 Aug 96 Recipe by: Bon Appetit
From: Laura Hunter <LHunter722@...> Date: Sun, 25 Aug 1996 19:29:36 -0400