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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 1 |
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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 |
Directions:
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.
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.
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.
4. Place empanadas on lightly greased baking sheets. Brush evenly with egg.
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.
6. NOTE: For testing purposes only, we used Pillsbury Grands buttermilk biscuits.
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