Pork Picadillo Empanadas W/chipotle Sals
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Meat | 24 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | 12-ounce pork tenderloin | |
| trimmed cut into | ||
| 1/3-inch | ||
| pieces | ||
| 1 | Jalapeno chili, minced | |
| 2 | t | Chili powder |
| 2 | t | Ground cumin |
| 1 1/2 | t | Ground cinnamon |
| 1 | t | Ground allspice |
| 1/2 | c | Golden raisins |
| 1/4 | c | Fresh lime juice |
| 6 | T | Chopped toasted almonds |
| 3 | T | Sour cream |
| 1 1/2 | c | All purpose flour |
| 1 | c | Masa harina, corn tortilla |
| mix | ||
| 1 | t | Baking powder |
| 1 | t | Salt |
| 1 | Stick unsalted butter | |
| melted cooled | ||
| 1/2 | c | Plus |
| 1 | T | Water |
| 2 | Eggs | |
| Chipotle salsa, see recipe | ||
| Sour cream |
INSTRUCTIONS
Date: Sun, 14 Apr 1996 09:15:34 -0500 From: Judy Howle <howle@EbiCom.net> from the Epicurious site. The URL of the site is http://www.epicurious.com Bon Appetit Magazine, September 1995. The filling of these savory Latin pastries, served at Cafe Iguana, in Denver, Colorado, is accented with chilies, raisins and almonds. FOR FILLING: Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, 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: Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.) Preheat oven to 375 deg. F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream. Makes 24. CHILE-HEADS DIGEST V2 #294 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 36.3mg
Sodium: 154.2mg
Potassium: 105.8mg
Carbohydrates: 14.4g
Fiber: <1g
Sugar: 5.5g
Protein: 3.7g