-
1
For filling:.
-
2
Heat oil in large nonstick skillet over medium-high heat.
-
3
Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes.
-
4
Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute.
-
5
Remove from heat.
-
6
Mix in almonds and sour cream.
-
7
Season with salt and pepper.
-
8
Cool.
-
9
For dough:.
-
10
Butter 2 large baking sheets.
-
11
Mix flour, Masa Harina, baking powder and salt in large bowl.
-
12
Stir in melted butter.
-
13
Whisk water and 1 egg in small bowl to blend.
-
14
Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes.
-
15
Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness.
-
16
Using 3 3/4-inch-diameter biscuit cutter, cut out rounds.
-
17
Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
-
18
Whisk remaining egg in small bowl to blend.
-
19
Place 1 tablespoon filling in center of each dough round.
-
20
Lightly brush edges with egg.
-
21
Fold dough over, pressing edges with fork to seal.
-
22
Place on prepared baking sheets.
-
23
(Can be made 1 day ahead.
-
24
Cover with plastic wrap; chill.)
-
25
Preheat oven to 375F Brush empanadas with beaten egg.
-
26
Bake until light golden brown, about 25 minutes.
-
27
Serve with Chipotle Salsa and sour cream.
-
28
For Chipotle Salsa.
-
29
Combine all ingredients in medium bowl.
-
30
Season with salt and pepper.
