Preheat oven 375°F. Cut pork into several pieces and place in a food processor. Process until meat is chopped into pieces slightly larger than ground meat.
Heat the oil in a large skillet over medium heat. Add the pork, jalapeno, chili powder, cumin, cinnamon and allspice to the skillet and stir 2 to 3 minutes. Add the raisins and lime juice; boil until almost all the liquid evaporates.
Remove from the heat. Mix in the sour cream and almonds. Season with salt and pepper. Cool.
For the dough, mix flour, masa harina, baking powder and salt in a large bowl. Stir in the melted butter. Whisk the water and 1 egg together in a small bowl to blend. Add to the flour mixture. Knead in the bowl until a soft dough forms.
Working with half of the dough at a time, roll out on a floured surface to ⅛-inch thickness. Using a 3 ¾-inch diameter biscuit cutter, cut out 12 rounds per dough half.
Whisk remaining egg in a small bowl to blend. Place 1 tablespoon of filling in the center of each round. Brush the edges with egg, fold the dough over and crimp the edges with a fork to seal.
Place on greased cookie sheets and brush the empanadas with the remaining egg. Bake until golden brown, about 25 minutes. Serve with sour cream and salsa fresca.
Recipe by Culinary Thymes at https://www.culinarythymes.com/gametime-snack-pork-picadillo-empanadas/