Pork Picadillo Empanadas

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  • 25 min prep time
  • 8 hr 50 min total time
  • 13 ingredients
  • 16 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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