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.
