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Pork Picadillo Empanadas

Southern Living MARCH 2003

  • Yield: Makes 16 empanadas
  • Cook time:12 Minutes
  • Prep time:20 Minutes
  • Other:8 Hours, 25 Minutes

Ingredients

  • 3/4 pound ground pork
  • 1/2 jalapeño pepper, seeded and minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup golden raisins
  • 2 cups chipotle salsa, divided
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chopped almonds, toasted
  • 3 1/2 tablespoons sour cream
  • 1 (16.3-ounce) can refrigerated buttermilk biscuits
  • 1 large egg, lightly beaten

Preparation

Brown pork in a large nonstick skillet over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Add jalapeño pepper and next 4 ingredients; cook, stirring occasionally, 2 minutes. Stir in raisins, 1/2 cup salsa, and lime juice. Remove from heat, and stir in almonds and sour cream. Cool.

Separate dough into 8 biscuits. Separate each biscuit in half to make 16 rounds. Roll each round on a lightly floured surface to a 4-inch circle.

Spoon pork mixture evenly in center of each dough circle. Fold dough over filling, pressing edges with a fork to seal. Cover with plastic wrap, and chill up to 8 hours.

Place empanadas on lightly greased baking sheets. Brush evenly with egg.

Bake at 350° for 15 to 20 minutes or until golden. Cool 5 minutes on baking sheets. Serve with remaining 1 1/2 cups chipotle salsa.

NOTE: For testing purposes only, we used Pillsbury Grands buttermilk biscuits.

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Pork Picadillo Empanadas recipe

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