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1
Heat oil in large nonstick skillet over medium-high heat.
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2
Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes.
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3
Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute.
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4
Remove from heat.
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5
Mix in almonds and sour cream.
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6
Season with salt and pepper.
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7
Cool.
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8
Butter 2 large baking sheets.
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9
Mix flour, Masa Harina, baking powder and salt in large bowl.
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10
Stir in melted butter.
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11
Whisk water and 1 egg in small bowl to blend.
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12
Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes.
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13
Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness.
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14
Using 3 3/4-inch-diameter biscuit cutter, cut out rounds.
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15
Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
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16
Whish remaining egg in small bowl to blend.
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17
Place 1 tablespoon filling in center of each dough round.
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18
Lightly brush edges with egg.
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19
Fold dough over, pressing edges with fork to seal.
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20
Place on prepared baking sheets.
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21
(Can be made 1 day ahead.
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22
Cover with plastic wrap; chill.)
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23
Preheat oven to 375F.
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24
Brush empanadas with beaten egg.
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25
Bake until light golden brown, about 25 minutes.
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26
Serve with Chipotle Salsa and sour cream.
