Pork Picadillo Empanadas

• 3/4 pound ground pork
• 1/2 jalapeno pepper, seeded and minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup golden raisins
• 2 cups chipotle salsa, divided
• 2 tablespoons fresh lime juice
• 3 tablespoons chopped almonds, toasted
• 3 1/2 tablespoons sour cream
• 1 (16.3-ounce) can refrigerated buttermilk biscuits
• 1 large egg, lightly beaten

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. Add jalapeno pepper and next 4 ingredients; cook, stirring occasionally, 2 minutes. Stir in raisins, 1/2 cup salsa, and lime juice. Remove from heat, and stir in almonds and sour cream. Cool.
2. Separate dough into 8 biscuits. Separate each biscuit in half to make 16 rounds. Roll each round on a lightly floured surface to a 4-inch circle.
3. 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.
4. Place empanadas on lightly greased baking sheets. Brush evenly with egg.
5. Bake at 350u0b0 for 15 to 20 minutes or until golden. Cool 5 minutes on baking sheets. Serve with remaining 1 1/2 cups chipotle salsa.
6. NOTE: For testing purposes only, we used Pillsbury Grands buttermilk biscuits.

ground pork, pepper, chili powder, ground cumin, ground cinnamon, salt, golden raisins, chipotle salsa, lime juice, almonds, sour cream, buttermilk, egg

Taken from www.myrecipes.com/recipe/pork-picadillo-empanadas-0 (may not work)