Prep Time
20 Mins
Cook Time
12 Mins
Other Time
8 Hours 25 Mins
Makes 16 empanadas

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

Ratings & Reviews


January 27, 2014

Steph6's Review

August 29, 2013

smartyounglady's Review

March 27, 2010
Holy crap these are good! My husband is going to die when he gets home and bites into these! I too used about a pound of ground pork and ended up with just 2 spoonfuls left. Otherwise, I made them exactly as the recipe directed. Easy too! Will definitely make for game days, guests, and just because! YUM!

NancyCt's Review

November 22, 2008
I made these with beef instead and the filling was delicious! I used empanada wrappers (by Goya--in freezer at grocery store) instead of biscuit dough --it was crispier-I tested the biscuit version 1st. Brushed the baking sheet and the dough with olive oil--baked at 400 degrees about 25 minutes. My company loved them and I'll make them again!