Pork Picadillo Empanadas With Chipotle Salsa

Name: Pork Picadillo Empanadas With Chipotle Salsa
Ingredients: For the filling; 1 tablespoon olive oil; 12 ounces pork tenderloin, trimmed, cut into 1/3-inch pieces; 1 jalapeno, minced; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 1⁄2 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1⁄2 cup golden raisin; 1⁄4 cup fresh lime juice; 6 tablespoons chopped toasted almonds; 3 tablespoons sour cream; For the Dough; 1 1⁄2 cups all-purpose flour; 1 cup masa harina (corn tortilla mix); 1 teaspoon baking powder; 1 teaspoon salt; 1⁄2 cup unsalted butter, melted, cooled; 1⁄2 cup water, plus; 1 tablespoon water; 2 large eggs; sour cream; For the Chipotle Salsa; 3 cups chopped tomatoes; 3⁄4 cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 1 1⁄2 tablespoons chopped chipotle chiles in adobo; 1 1⁄2 teaspoons ground cumin