Pork Picadillo Empanadas

Ingredients

• 3 tablespoons almonds toasted chopped
• 16.3 ounce biscuits refrigerated canned
• 1 teaspoon chili powder 
• 1 large eggs lightly beaten
• 0.3 cup golden raisins 
• 0.8 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 0.8 pound ground pork 
• 0.5  jalapeno minced seeded
• 2 tablespoons juice of lime fresh
• 2 cups chipotle salsa divided
• 0.3 teaspoon salt 
• 3.5 tablespoons cup heavy whipping cream sour

Equipment

• frying pan
• baking sheet
• oven
• plastic wrap

Directions

1. 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.
2. Add jalapeo pepper and next 4 ingredients; cook, stirring occasionally, 2 minutes. Stir in raisins, 1/2 cup salsa, and lime juice.
3. Remove from heat, and stir in almonds and sour cream. Cool.
4. Separate dough into 8 biscuits. Separate each biscuit in half to make 16 rounds.
5. Roll each round on a lightly floured surface to a 4-inch circle.
6. 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.
7. Place empanadas on lightly greased baking sheets.
8. Brush evenly with egg.
9. Bake at 350 for 15 to 20 minutes or until golden. Cool 5 minutes on baking sheets.
10. Serve with remaining 1 1/2 cups chipotle salsa.
11. NOTE: For testing purposes only, we used Pillsbury Grands buttermilk biscuits.