Pork Picadillo Empanadas
| Yield: | 24 Servings |
| Categories: | Appetizers |
| 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 |
| 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 |
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