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Pork Empanadas




Source of Recipe


Laurel


Recipe Introduction


The filling recipe is from epicurious.com, the idea for using the Pillsbury biscuits from a Southern Living cookbook, and freezing/baking directions from Sandy.


List of Ingredients




Filling:
1 tablespoon olive oil
1 12-ounce pork tenderloin, trimmed, cut into 1/3-inch pieces (my tenderloin was bigger)
1 jalapeno chili, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 cup golden raisins
1/4 cup fresh lime juice
6 tablespoons chopped toasted almonds
3 tablespoons sour cream

For dough: 1 (16.3-ounce) can refrigerated buttermilk biscuits (I used Pillsbury Grands and think I used closer to 1.5 cans) and 1 egg, lightly beaten.

Recipe



For filling:
Heat oil in large nonstick skillet over medium-high heat. Add pork, jalapeno, chili powder, cumin, cinnamon, and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.

For Dough:
Separate can of dough into 8 biscuits (this is if you're only using 1 can). Separate each biscuit in half to make 16 rounds. Roll each round on a lightly floured surface to a 4-inch circle.

Spoon 1 heaping tablespoon pork mixture in center of each dough circle. Fold dough over filling, pressing edges with a fork to seal. Cover empanadas with plastic wrap, and chill 30 minutes.

If baking now, place empanadas on lightly greased baking sheets. Brush evenly with beaten egg. Bake at 350° for 18 minutes or until golden. Cool 5 minutes on baking sheets. Serve.

If freezing: After the empanadas are filled and and the edges sealed with an egg wash, lay them on a cookie sheet that's been covered with wax paper; cover the pastries with wax paper and freeze overnight. When solid, store in ziplock bags or plastic freezer containers.

To bake frozen empanadas: Put them frozen on a cookie sheet lined with parchment in a 375° oven for 30 or so minutes (mine took longer to really brown).