1 pound lean ground pork
1 medium white onion, chopped
1 cup Frontera Jalapeño Cilantro Salsa
1/2 cup each chopped green olives & raisins
2 tablespoons dark brown sugar
1 teaspoon salt
2 (15 ounce) packages refrigerated pie crusts (2 crusts per package)
1 large H-E-B Egg
2 tablespoons H-E-B Milk
Cook pork and onion in a large skillet set over Medium heat about 10 m
inutes; use edge of coooking spoon to break into small bits during coo
king. Add salsa, olives, raisings, brown sugar and salt; stir and cook
until heated. Set aside to cool.
Heat oven to 400 degrees F.
Roll out each crust on a lightly floured work surface to a thickness o
f 1/16th of an inch. Cut out 8 3-inch circles from each sheet of dough
(32 circles total). Place about 1 tablespoon of filling in center of
each circle. Brush edges of circles lightly with water; fold dough ove
r and press edges together with a fork to seal. Place on lightly greas
ed baking sheets.
Beat egg with milk in a small bowl. Brush tops of empanadas with egg m
ixture. Sprinkle with sesame seeds and coarse salt.
Bake 15 to 18 minutes or until golden brown. Serve warm
No Nutritional Information Available