Pork Picadillo Empanadas

Name: Pork Picadillo Empanadas
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 20
Cuisine: Spanish, European
Ingredients: 3 Tbsps chopped almonds, toasted; 462 grams refrigerated buttermilk biscuits; 1 teaspoon chili powder; 1 large egg, lightly beaten; 59 milliliters golden raisins; 1 teaspoons ground cinnamon; 1 teaspoon ground cumin; 340 grams ground pork; 1 jalapeño pepper, seeded and minced; 2 Tbsps fresh lime juice; 473 milliliters chipotle salsa, divided; 0 teaspoons salt; 4 Tbsps sour cream

Pork Picadillo Empanadas might be just the European recipe you are searching for. One portion of this dish contains roughly 5g of protein, 9g of fat, and a total of 159 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 20. From preparation to the plate, this recipe takes roughly 32 minutes. A mixture of almonds, jalapeño pepper, cream, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Brown pork in a large nonstick skillet over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink; drain.

Ingredients you will need

Meat

Pork

Equipment you will use

Frying Pan

Add jalapeo pepper and next 4 ingredients; cook, stirring occasionally, 2 minutes. Stir in raisins, 1/2 cup salsa, and lime juice.

Ingredients you will need

Lime Juice

Raisins

Pepper

Salsa

Remove from heat, and stir in almonds and sour cream. Cool.

Ingredients you will need

Sour Cream

Almonds

Separate dough into 8 biscuits. Separate each biscuit in half to make 16 rounds.

Ingredients you will need

Biscuits

Dough

Roll each round on a lightly floured surface to a 4-inch circle.

Ingredients you will need

Roll

Spoon pork mixture evenly in center of each dough circle. Fold dough over filling, pressing edges with a fork to seal. Cover with plastic wrap, and chill up to 8 hours.

Ingredients you will need

Dough

Pork

Wrap