Pork Picadillo Empanadas

Pork Picadillo Empanadas
Serves 6

Filling:
1 Tblsp olive oil
1 12 oz. pork tenderloin
1 jalapeno, minced
2 tsp chili powder
2 tsp ground cumin
1 ½ tsp ground cinnamon
1 tsp ground allspice
½ cup golden raisins
¼ cup fresh lime juice
6 Tblsp chopped roasted almonds
3 Tblsp sour cream

Dough:
1 ½ cups all-purpose flour
1 cup masa harina
1 tsp baking powder
1 tsp salt
½ cup (1 stick) unsalted butter, melted & cooled
½ cup plus 1 Tblsp water
2 large eggs

Preheat oven 375°F.

Filling: Cut pork into several pieces and place in a food processor. Process until meat is chopped into pieces slightly larger than ground meat.

Heat the oil in a large skillet over medium heat. Add the pork, jalapeno, chili powder, cumin, cinnamon and allspice to the skillet and stir 2 to 3 minutes. Add the raisins and lime juice; boil until almost all the liquid evaporates.

Remove from heat. Mix in the sour cream and almonds. Season with salt and pepper. Cool.

Dough: Mix flour, masa harina, baking powder and salt in a large bowl. Stir in the melted butter. Whisk the water and 1 egg together in a small bowl to blend. Add to the flour mixture. Knead in the bowl until a soft dough forms.

Working with half of the dough at a time, roll out on a floured surface to 1/8-inch thickness. Using a 3 ¾-inch diameter biscuit cutter, cut out rounds per dough half.

Whisk remaining egg in a small bowl to blend. Place 1 tablespoon of filling in the center of each round. Brush the edges with egg, fold the dough over and crimp the edges with a fork to seal. Place on greased cookie sheets and brush the empanadas with the remaining egg. Bake until golden brown, about 25 minutes. Serve with sour cream and salsa fresca.

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Complementary Wines: Beer: Pilsner, Merlot, Sherry Fino, Tequila, Zinfandel

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