Instructions: For Filling: Heat oil in a large nonstick skillet over medium high heat.

Add pork, jalapeno, 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 & pepper. Cool For Dough: Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in a large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of the dough at a time, roll out on a floured surface to 1/8" thickness. Using 3 3/4" diameter biscuit cutter, cut out rounds. reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a 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. Preheat oven to 375. Brush empanadas with beaten egg.

Bake until light golden brown, about 25 minutes. Serve with salsa and sour cream.

Makes 24.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.