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1
Heat 1 tbsp oil in large nonstick skillet over moderately high heat until hot but not smoking.
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2
Cook pork with green chiles, 1/2 cup onion, 2 tsp garlic, cumin, chilip powder and salt, stirring and breaking up clumps until meat is no longer pink, about 5 minutes.
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3
Transfer pork filling to a bowl and stir in raisins, nuts and cilantro.
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4
Salt and pepper to taste and let cool.
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5
FOR RED PEPPER SAUCE.
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6
Clean skillet and heat remaining 3 tbsp oil over moderate heat until hot but not smoking.
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7
Cook remaining 1/2 cup onion, 1 tsp garlic and peppers, stirring until onion is tender, about 3 minutes.
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8
Puree pepper mixture in a food processor until almost smooth and transfer to a bowl.
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9
Stir in vinegar and salt and pepper to taste.
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10
Preheat oven to 425 degrees.
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11
Working with one sheet of pastry at a time, unroll onto lightly floured surface.
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12
Roll out with a flowered rolling pin to thin out pastry sheets.
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13
Use a 3 inch cookie cutter or glass to cut out as many rounds as possible from one sheet.
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14
Repeat with remaining pastry sheets until you have 30 rounds.
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15
Please a level teaspoon of filling in the center of pastry, brushing 1/2 of edge with egg, and fold pastry over filling, pinching edges of dough to seal, forming a half-moon.
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16
Brush tops with egg and prick with a fork.
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17
Bake empanaditas on a large cookie sheet lined with wax paper(to avoid sticking) 12-15 minutes.
