Pork Picadillo Empanadas
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.
- 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
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.