Ingredients
The following ingredients have 4 Servings
- 16 ounces ground pork
- 1/2 cup finely chopped onion
- 1 jalapeno, (diced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/3 cup golden raisins
- 1 1/2 cups chipotle salsa, (divided)
- 1 tablespoon lime juice
- 3 tablespoons chopped slivered almonds
- 1/2 cup sour cream
- 1 (16.3-ounce) can refrigerated flaky biscuits
- 1 large egg, (beaten)
Instruction
- Cook pork in a large nonstick skillet, crumbling it as it cooks. When most of the pink is gone, add onion and jalapeno. Cook for 2 to 3 more minutes.
- Add chili powder, cumin, salt, garlic powder, and cinnamon. Cook and stir for 30 seconds.
- Add raisins, 3/4 cup salsa, lime juice, almonds and sour cream. Stir well and remove from heat. Let cool.
- Separate each biscuit in half so that you have 16 rounds. Note: They are easier to work with if they are cold, so place half of them in the refrigerator while you stuff the other half.
- Spoon as much filling onto each biscuit round as you can while still getting it to close without too much trouble. Fold in half, pressing the edges with a fork to seal. Place on a parchment paper lined baking sheet. Cover with plastic wrap and refrigerate at least 30 minutes and up to 8 hours.
- Preheat oven to 350 degrees F. Brush each empanada with egg. Bake 15 to 20 minutes.
- Serve with remaining 3/4 cup chipolte salsa.
