Pork Picadillo Empanadas with Chipotle Salsa

Ingredients

• 1 tbsp olive oil
• 1 12 oz pork tenderloin, trimmed cut into 1/3 inch pieces
• 1 jalapeno chili minced
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 1/2 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 cup golden raisins
• 1/4 cup fresh lime juice
• 6 tbsp chopped toasted almonds
• 3 tbsp sour cream
• 1 1/2 cups all purpose flour
• 1 cup Masa Harina (corn tortilla mix)*
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup unsalted butter melted, cooled
• 1/2+1 cup+tbsp water
• 2 large eggs
• Chipotle salsa (see recipe or store buy)
• sour cream

Instructions

1. *Available at Latin American markets and many supermarkets.
2. For filling:
3. Heat oil in a large nonstick skillet over medium-high heat. Add pork, jalapeno chili, 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 and pepper. Cool.
4. For dough:
5. Butter two large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend., Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8 inch thickness. Using 3 3/4-inch diameter biscuit center, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
6. Whisk remaining egg in 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).
7. Preheat over to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with chipotle salsa and sour cream.