Pork Picadillo Empanadas With Chipotle Salsa

1. 1

   For filling:.

2. 2

   Heat oil in large nonstick skillet over medium-high heat.

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   Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes.

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   Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute.

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   Remove from heat.

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   Mix in almonds and sour cream.

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   Season with salt and pepper.

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   Cool.

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   For dough:.

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    Butter 2 large baking sheets.

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    Mix flour, Masa Harina, baking powder and salt in large bowl.

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    Stir in melted butter.

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    Whisk water and 1 egg in small bowl to blend.

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    Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes.

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    Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness.

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    Using 3 3/4-inch-diameter biscuit cutter, cut out rounds.

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    Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.

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    Whisk remaining egg in small bowl to blend.

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    Place 1 tablespoon filling in center of each dough round.

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    Lightly brush edges with egg.

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    Fold dough over, pressing edges with fork to seal.

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    Place on prepared baking sheets.

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    (Can be made 1 day ahead.

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    Cover with plastic wrap; chill.)

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    Preheat oven to 375F Brush empanadas with beaten egg.

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    Bake until light golden brown, about 25 minutes.

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    Serve with Chipotle Salsa and sour cream.

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    For Chipotle Salsa.

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    Combine all ingredients in medium bowl.

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    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.