12ouncesground pork tenderloingrind your own, or use your food processor to pulse it into a grind, or buy very lean ground pork
½cupfinely chopped onion
½cupchopped green appleI used Granny Smith
¾ to 1teaspoonground cinnamon
½ to ¾teaspoonground allspice
½cupgolden raisinspour boiling water over and let sit for about 5 minutes. This will plump them up and remove some of their sweetness
¼cupfresh lime juice
½cupchopped toasted blanched almondsblanching is removing the skin. I buy mine with the skin already removed and with them already toasted. If you have to do this step, put them into boiling water for 5 minutes. Let cool then remove the skins. Bake the almonds in a 325°F oven for about 10 minutes, or until toasted
Salt and pepperto taste
For the Dough
1 ½cupsall-purpose flour
1cupMasa Harinacorn tortilla mix, found in most grocery stores and in ALL Mexican markets
½cupyour favorite fatmelted (use half butter half oil, all oil, or all butter. I used half melted butter, half oil)
½cupplus 1 tablespoon water
2large eggs1 is going into the dough the other is going to be for a wash
Prepare the Filling: Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the onions, apple, pork, jalapeño and garlic, cook, stirring often, until the pork is cooked. Add the chili powder, cumin, cinnamon, allspice, and some salt and pepper. Stir until well incorporated; add the raisins and lime juice and cook until the lime juice has reduced to not being there. Remove from heat; stir in the almonds and sour cream. Allow to cool.
For the Dough: Butter 2 large baking sheets or line with parchment paper.
Heat oven to 375°F.
In a large bowl mix together the flour, masa, baking powder, and salt. Stir in the melted fat. In a small bowl whisk together 1 of the eggs with ½ cup plus 1 tablespoon water, add to the flour mixture. Knead in the bowl until a smooth, pliable dough forms, about 2 minutes. Working with half the dough at a time, roll out on a floured surface to ⅛th inch thickness. Use a 3 ¾ inch biscuit cutter to cut dough into rounds. Reroll dough scraps and cut out additional rounds; you should get about a dozen per half of the dough. Continue with the remaining dough.
Whisk the remaining egg in a small bowl to blend. Place about 1 ½ tablespoons filling in the center of each dough round, lightly brush the edges with the egg. Fold over, lift up and gently press the dough together over the filling. Make sure to close them well. Place on prepared sheets. Brush the empanada tops with the remaining egg wash (if you remember) and then bake for about 25 minutes, or until nicely browned. Serve with sauce of your choice.
LindySez: You can prepare the filling a day in advance if desired, refrigerate until needed. If you prefer, you can make the whole empanada a day in advance, cover the baking sheets with plastic wrap and refrigerate. Remove covering before cooking.