Pork Picadillo Empanadas
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.
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.
Add jalapeo pepper and next 4 ingredients; cook, stirring occasionally, 2 minutes. Stir in raisins, 1/2 cup salsa, and lime juice.
Remove from heat, and stir in almonds and sour cream. Cool.
Separate dough into 8 biscuits. Separate each biscuit in half to make 16 rounds.
Roll each round on a lightly floured surface to a 4-inch circle.
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.
Place empanadas on lightly greased baking sheets.
Bake at 350 for 15 to 20 minutes or until golden. Cool 5 minutes on baking sheets.
Serve with remaining 1 1/2 cups chipotle salsa.
NOTE: For testing purposes only, we used Pillsbury Grands buttermilk biscuits.