Pork Picadillo Empanadas Recipe

Name: Pork Picadillo Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound ground pork; 1/2 jalapeno 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

Servings: persons

3/4 pound ground pork
1/2 jalapeno 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

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 jalapeno 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 350u00b0 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.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pound ground pork, 1/2 jalapeno pepper, seeded and minced, 1 teaspoon chili powder, 1 teaspoon ground cumin, and more.

Yes, Pork Picadillo Empanadas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Picadillo Empanadas

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