1. Heat 1 tbsp oil in large nonstick skillet over moderately high heat until hot but not smoking. 2. Cook pork with green chiles, 1/2 cup onion, 2 tsp garlic, cumin, chilip powder and salt, stirring and breaking up clumps until meat is no longer pink, about 5 minutes. 3. Transfer pork filling to a bowl and stir in raisins, nuts and cilantro. 4. Salt and pepper to taste and let cool. 5. FOR RED PEPPER SAUCE. 6. Clean skillet and heat remaining 3 tbsp oil over moderate heat until hot but not smoking. 7. Cook remaining 1/2 cup onion, 1 tsp garlic and peppers, stirring until onion is tender, about 3 minutes. Puree pepper mixture in a food processor until almost smooth and transfer to a bowl. Stir in vinegar and salt and pepper to taste. 8. Preheat oven to 425 degrees. 9. Working with one sheet of pastry at a time, unroll onto lightly floured surface. Roll out with a flowered rolling pin to thin out pastry sheets. Use a 3 inch cookie cutter or glass to cut out as many rounds as possible from one sheet. 10. Repeat with remaining pastry sheets until you have 30 rounds. 11. Please a level teaspoon of filling in the center of pastry, brushing 1/2 of edge with egg, and fold pastry over filling, pinching edges of dough to seal, forming a half-moon. Brush tops with egg and prick with a fork. 12. Bake empanaditas on a large cookie sheet lined with wax paper(to avoid sticking) 12-15 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
