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. Posted to EAT-L Digest 24 Aug 96 Recipe by: Bon Appetit From: Laura Hunter Date: Sun, 25 Aug 1996 19:29:36 -0400