Recipe

Pork Picadillo Empanadas Recipe

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Ingredients

Directions

Step #1 Brown pork In a large-ish nonstick skillet over medium-high heat 8 to 10 mins or until meat crumbles & is no longer pink; drain.
Step #2 Add jalapeño pepper & next 4 ingredients; cook, stirring every once in awhile, 2 mins.
Step #3 Stir in raisins, 1/2 c salsa, & lime juice.
Step #4 Remove from heat, & stir in the almonds & sour cream.
Step #5 Cool.
Step #6 Separate dough into 8 biscuits.
Step #7 Separate each biscuit in half to make 16 rounds.
Step #8 Roll each round on a lightly floured surface to a 4-inch circle.
Step #9 Spoon pork mixture evenly in center of each dough circle.
Step #10 Fold dough over filling, pressing edges with a fork to seal.
Step #11 Cover up with plastic wrap, & chill up to 8 hrs.
Step #12 Place empanadas on lightly greased baking sheets.
Step #13 Brush evenly with egg.
Step #14 Bake at 350° for 15 to 20 mins or until golden.
Step #15 Cool 5 mins on baking sheets.
Step #16 Serve with remaining 1 1/2 c chipotle salsa.
Step #17 NOTE: For testing purposes only, we used Pillsbury Grands buttermilk biscuits.
Enjoy the Pork Picadillo Empanadas recipe