*  Exported from  MasterCook  *

                        Pork Picadillo Empanadas

Recipe By     : Bon Appetit
Serving Size  : 24    Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      tablespoon    olive oil
  1      12 oz.        pork tenderloin -- cut into 1/3" pieces
  1                    jalapeno chile pepper -- minced
  2      teaspoons     ground cumin
  1 1/2  teaspoons     ground cinnamon
  1      teaspoon      ground allspice
    1/2  cup           golden raisins
    1/4  cup           fresh lime juice
  6      tablespoons   almonds -- chopped & toasted
  3      tablespoons   sour cream

                       Dough
  1 1/2  cups          flour
  1      cup           Masa Harina
  1      teaspoon      baking powder
  1      teaspoon      salt
    1/2  cup           butter -- melted & cooled
    1/2  cup           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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