Lamb Picadillo Empanadas With Chipotle Salsa

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon olive oil
• 12 ounces lamb tenderloin, trimmed, cut into 1/3-inch pieces
• 1 jalapeno, minced
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 cup golden raisin
• 1/4 cup fresh lime juice
• 6 tablespoons chopped toasted almonds
• 3 tablespoons sour cream
• 1 1/2 cups all-purpose flour
• 1 cup masa harina (corn tortilla mix)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted, cooled
• 1/2 cup water, plus
• 1 tablespoon water
• 2 large eggs
• sour cream
• 3 cups chopped tomatoes
• 3/4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons chopped chipotle chiles in adobo
• 1 1/2 teaspoons ground cumin

Recipe

• 1 for filling:.
• 2 heat oil in large nonstick skillet over medium-high heat. add lamb, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. remove from heat. mix in almonds and sour cream. season with salt and pepper. cool.
• 3 for dough:.
• 4 butter 2 large baking sheets. mix flour, masa harina, baking powder and salt in large bowl. stir in melted butter. whisk water and 1 egg in small bowl to blend. add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. using 3 3/4-inch-diameter biscuit cutter, cut out rounds. reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
• 5 whisk remaining egg in small bowl to blend. place 1 tablespoon filling in center of each dough round. lightly brush edges with egg. fold dough over, pressing edges with fork to seal. place on prepared baking sheets. (can be made 1 day ahead. cover with plastic wrap; chill.)
• 6 preheat oven to 375°f brush empanadas with beaten egg. bake until light golden brown, about 25 minutes. serve with chipotle salsa and sour cream.
• 7 for chipotle salsa.
• 8 combine all ingredients in medium bowl. season with salt and pepper.
• 9 makes about 3 cups.