Pork Picadillo Empanadas

Stuff pork picadillo into Pillsbury® biscuits to make these tasty empanadas – a dinner served with salsa.

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Servings 16

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ingredients 13
Prep Time 25 min
Total Time 8 hr 50 min

Ingredients

: 3/4 lb ground pork

1: small jalapeño chile, seeded, finely chopped

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

2: tablespoons fresh lime juice

3: tablespoons chopped almonds, toasted

: 1/4 cup sour cream

1: can (16.3 oz) Pillsbury® refrigerated buttermilk biscuits

1: egg, slightly beaten

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Directions

1 In 10-inch nonstick skillet, cook pork over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Add chile, chili powder, cumin, cinnamon and salt; cook 2 minutes, stirring occasionally. Stir in raisins, 1/2 cup of the salsa and the lime juice. Remove from heat; stir in almonds and sour cream. Cool.
2 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. On lightly floured surface, roll each round to 4-inch diameter. Spoon pork mixture evenly in center of dough. Fold dough over filling, pressing edges with fork to seal. Wrap in plastic wrap; refrigerate up to 8 hours.
3 Heat oven to 350°F. Spray cookie sheet with cooking spray. Place empanadas on cookie sheet. Brush tops with beaten egg. Bake 15 to 20 minutes or until golden. Cool 5 minutes. Serve empanadas with remaining 1 1/2 cups salsa.