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 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.
Heat oven to 400 degrees F.
Roll 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.
Beat egg with milk in a small bowl. Brush tops of empanadas with egg mixture. Sprinkle with sesame seeds and coarse salt.
Bake 15 to 18 minutes or until golden brown. Serve warm
No Nutritional Information Available