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    You are in: Home / Recipes / Pork Picadillo Empanadas With Chipotle Salsa Recipe
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    Pork Picadillo Empanadas With Chipotle Salsa

    Pork Picadillo Empanadas With Chipotle Salsa. Photo by PrairieHarpy

    1/3 Photos of Pork Picadillo Empanadas With Chipotle Salsa

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs 30 mins

    30 mins

    Witch Doctor's Note:

    Cinnamon, raisins, lime juice and almonds - What a combination! All these flavors are in these empanadas to tempt your taste buds beyond belief!

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    Ingredients:

    Yield:

    empanadas

    Units: US | Metric

    For the filling

    For the Dough

    For the Chipotle Salsa

    Directions:

    1. 1
      For filling:.
    2. 2
      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.
    3. 3
      For dough:.
    4. 4
      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.
    5. 5
      Whisk 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.)
    6. 6
      Preheat oven to 375°F Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.
    7. 7
      For Chipotle Salsa.
    8. 8
      Combine all ingredients in medium bowl. Season with salt and pepper.
    9. 9
      MAKES ABOUT 3 CUPS.

    Ratings & Reviews:

    • on March 29, 2008

      55

      I didn't roll the dough thin enough. Still, I'm not seeing how I ever could have come up with 24. In any case, they turned out more like little pies... but that's due to my own ineptness. They were very good! I used a cookie sheet lined with parchment, and that worked like a charm in lieu of buttering the cookie sheet. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Picadillo Empanadas With Chipotle Salsa

    Serving Size: 1 (1862 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 143.2
     
    Calories from Fat 67
    46%
    Total Fat 7.4 g
    11%
    Saturated Fat 3.2 g
    16%
    Cholesterol 37.8 mg
    12%
    Sodium 131.2 mg
    5%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.6 g
    10%
    Protein 5.6 g
    11%

    The following items or measurements are not included:

    chipotle chiles in adobo

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