Pork Picadillo Mini Meat Pies

Last nights main course started out as empanadas and ended as mini meat pies. Who says you have to follow a recipe to the letter anyway.

This one's from Southern Living via myrecipes.com but I jazzed it up so much I just couldn't see the point in limiting the amount of meat filling to a mere speck of flavor in a little handpie so here you go. Muffin cup sized meat pies filled with ground pork, spiced up with mexican flavors and sweetened with golden raisins and crunchy almonds -  I mean what could be better?

To be perfectly truthful, I didn't feel much like standing at the counter fussing over the miniature version because my back was aching and hands cramping after spending a good part of the day staining individual cedar shakes that will be the siding on the house when we're finished. Lordy, I had absolutely no idea what I was getting us in to but on the other hand, it sure is going to look pretty when we're finished. 

Oh incidentally, our version of the pork picadillo has some "attitude" so be forwarned; however, they went beautifully with the gorgeous salad Big Guy whipped up while the meat pies were in the oven and I was sitting on my duff drinking wine and moaning. Nothing like a little teamwork in the kitchen!

Pork Picadillo Mini Meat Pies (from JBug’s Kitchen Antics adapted from Southern Living via myrecipes.com)

1 tablespoon vegetable oil

1 pound lean ground pork

1 jalapeno pepper, finely chopped

1 teaspoon chili powder

1 teaspoon chipotle chili powder

1-1/2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon salt

Coarse ground black pepper

1/4 cup raisins

1/2 cup salsa (I used Herdez salsa verde)

Juice of 1 lime

1/4 cup sour cream

1 16.3 ounce can refrigerated “grands” biscuits

Heavy cream & coarse salt

Heat oil in a skillet until shimmering. Crumble in pork and cook, stirring constantly until meat is no longer pink. Add jalapeno, chili powders, cumin, cinnamon, salt and pepper and cook stirring for another minute. Add raisins, salsa and lime juice. Remove from heat and stir in almonds and sour cream. Cool.

To prepare, preheat oven to 425. Spray 12 muffin cups lightly with cooking spray. Open biscuit tube and separate dough into 8 biscuits. Cut each biscuit in half to make 16 rounds. Roll each on a floured board to approximately 4 inch circle and place 12 dough circles into the muffin cups. Fill cups with cooled filling. Cut remaining 4 circles into decorative shapes and place on top of muffin cups. Brush lightly with cream and sprinkle with coarse salt. Bake for 15 to 20 minutes or until filling is bubbling and dough is browned.  Cool for 5 minutes before serving. Makes 12. (I used silicone muffin cups which made removal very easy)

 A year ago - Spicy Peanut Noodles with Ground Pork

Two year's ago - It's A Boy!  Happy Birthday Finnigan

Comments

[Lea M. Callais]

I'm in for those little meat pies!!! They sound totally scrumptious! And pretty to look at - to boot! I would have to make 2 different batches of the meat - mild for Sweet William - he likes BLAND food - and your version for me!!! Being a spicy pickle and all!!! Ahhh - we are such compliments of each other! And what is another pot on the stove? Pretty salad, too - colorful! The produce in the Pacific Northwest is just to die for - yes indeed!

[June]

Lea - I might have to be making 2 different versions as well with the milder one for me. These were pretty spicy. You're certainly right about the produce and it is blackberry season right now too. We'll be pickin' on the weekend, I hope.

[Lorraine]

Nothing like a spicy meat pie on a wet day. I might have to cut back on the chipotle chili powder myself, but what a lovely meal. Good job on the salad BG.

[June]

Lorraine - they sure are tasty little things and even great served cold with more salsa of course. I admit I had to add some sour cream to cool the spice a bit but you know who thought they were perfect. About Big Guy's salad - notice the pea pods? A minor miracle!