*  Exported from  MasterCook  *
 
                          Pork Picadillo Empanadas
 
 Recipe By     : Bon Appetit
 Serving Size  : 24    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil
    1      12 oz.        pork tenderloin -- cut into 1/3 pieces
    1                    jalapeno chile pepper -- minced
    2      teaspoons     ground cumin
    1 1/2  teaspoons     ground cinnamon
    1      teaspoon      ground allspice
      1/2  cup           golden raisins
      1/4  cup           fresh lime juice
    6      tablespoons   almonds -- chopped & toasted
    3      tablespoons   sour cream
 
                         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.
 
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