| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Appetizers |
24 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
12 oz. pork tenderloin, cut into 1/3" pieces |
| 1 |
|
Jalapeno chile pepper, minced |
| 2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground allspice |
| 1/2 |
c |
Golden raisins |
| 1/4 |
c |
Fresh lime juice |
| 6 |
tb |
Almonds, chopped & toasted |
| 3 |
tb |
Sour cream |
| 1 1/2 |
c |
Flour |
| 1 |
c |
Masa Harina |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Butter, melted & cooled |
| 1/2 |
c |
Plus 1 T. water |
| 2 |
lg |
Eggs |
INSTRUCTIONS
DOUGH
For Filling: Heat oil in a 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 & pepper. Cool For Dough: Butter 2 large
baking sheets. Mix flour, Masa Harina, baking powder and salt in a large
bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to
blend. Add to flour mixture; knead in bowl until smooth pliable dough
forms, about 2 minutes. Working with half of the dough at a time, roll out
on a floured surface to 1/8" thickness. Using 3 3/4" diameter biscuit
cutter, cut out rounds. reroll scraps and cut out additional rounds for a
total of 12 rounds per dough half. Whisk remaining egg in a 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. Brush empanadas with beaten egg.
Bake until light golden brown, about 25 minutes. Serve with salsa and sour
cream. Makes 24.
Posted to EAT-L Digest 24 Aug 96
Recipe by: Bon Appetit
From: Laura Hunter <LHunter722@AOL.COM>
Date: Sun, 25 Aug 1996 19:29:36 -0400
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