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Do-Ahead Pork Picadillo Empanadas

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Do-Ahead Pork Picadillo Empanadas
  • Prep Time 30 min
  • Total Time 8 hr 55 min
  • Servings 16
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Serve your guests these flaky empanadas! Flaky Pillsbury™ biscuits are stuffed with a seasoned ground pork filling in this easy baked appetizer. They're sure to be a hit!

Ingredients

3/4
lb ground pork
1
small jalapeño chile, seeded, finely chopped
1
teaspoon ground cumin
1
teaspoon chili powder
3/4
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
cup golden raisins
2
cups chipotle salsa
2
tablespoons fresh lime juice
3
tablespoons chopped almonds, toasted
3 1/2
tablespoons sour cream
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1
egg, slightly beaten

Directions

  • 1 In 12-inch nonstick skillet, cook pork over medium-high heat 8 to 10 minutes, until no longer pink; drain. Add chile, cumin, chili powder, cinnamon and salt; cook 2 minutes. Stir in raisins, 1/2 cup of the salsa and lime juice. Stir in almonds and sour cream. Cool.
  • 2 Separate dough into 8 biscuits; separate biscuits into 2 layers. On floured surface, roll into 4-inch rounds. Spoon pork mixture evenly in center. Fold dough over filling; press edges with fork to seal. Wrap in plastic wrap; refrigerate up to 8 hours.
  • 3 Heat oven to 350°F. Spray cookie sheet with cooking spray. Unwrap empanadas; place on cookie sheet. Brush with egg. Bake 15 to 20 minutes. Serve with remaining 1 1/2 cups salsa.
Nutrition Information 
No nutrition information available for this recipe
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