These baked Pork Picadillo Empanadas have a ground pork filling stuffed into a refrigerated biscuit. This is the easiest empanada recipe ever. Serve with a side of salsa for an unbelievable appetizer, lunch, dinner, or gameday snack.
Course Appetizer
Cuisine Southern
Keyword baked empanadas
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Refrigerate 30 minutesminutes
Servings 16
Ingredients
16ouncesground pork
1/2cupfinely chopped onion
1jalapeno,diced
1teaspoonchili powder
1teaspooncumin
1 teaspoonsalt
1/2teaspoongarlic powder
1/2teaspooncinnamon
1/3cupgolden raisins
1 1/2cupschipotle salsa,divided
1tablespoonlime juice
3tablespoonschopped slivered almonds
1/2cupsour cream
1(16.3-ounce) canrefrigerated flaky biscuits
1large egg,beaten
Instructions
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.