Pork picadillo empanadas
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | 12 oz. pork tenderloin, cut into 1/3\" pieces | |
| 1 | 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 |
| 1½ | cup | Flour |
| 1 | cup | Masa Harina |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ½ | cup | Butter, melted & cooled |
| ½ | cup | Plus 1 T. water |
| 2 | larges | Eggs |
Directions
DOUGH
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