Side Pannel
Pork Picadillo Empanadas
Pork Picadillo Empanadas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 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
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.
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.
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