1poundlean ground pork,
1mediumwhite onion, chopped,
1cupFrontera Jalapeño Cilantro Salsa,
1/2cupeach chopped green olives & raisins,
2tablespoonsdark brown sugar,
2(15 ounce) packagesrefrigerated pie crusts (2 crusts per package),
1Cook pork and onion in a large skillet set over Medium heat about 10 minutes; use edge of coooking spoon to break into small bits during cooking. Add salsa, olives, raisings, brown sugar and salt; stir and cook until heated. Set aside to cool.
2Heat oven to 400 degrees F.
3Roll out each crust on a lightly floured work surface to a thickness of 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 over and press edges together with a fork to seal. Place on lightly greased baking sheets.
4Beat egg with milk in a small bowl. Brush tops of empanadas with egg mixture. Sprinkle with sesame seeds and coarse salt.
5Bake 15 to 18 minutes or until golden brown. Serve warm
No Nutritional Information Available