Pork Picadillo Empanadas

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3/4 pound ground pork

1/2 jalapeño pepper, seeded and minced

1 teaspoon chili powder

1 teaspoon ground cumin

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup golden raisins

2 cups chipotle salsa, divided

2 tablespoons fresh lime juice

3 tablespoons chopped almonds, toasted

3 1/2 tablespoons sour cream

1 (16.3-ounce) can refrigerated buttermilk biscuits

1 large egg, lightly beaten

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