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1
Beat cream cheese and butter in a large bowl until smooth.
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2
Add flour.
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3
Mix well.
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4
Shape into a slightly flattened disc.
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5
Wrap with plastic wrap.
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6
Chill at least 1 hour.
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7
Heat large frying pan on medium.
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8
Add bacon and onion.
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9
Cook for about 15 minutes, stirring occasionally, until bacon is crisp.
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10
Remove from heat.
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11
Drain.
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12
Add next 4 ingredients.
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13
Stir well.
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14
Transfer to a small bowl.
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15
Cool to room temperature
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16
Roll out pastry on lightly floured surface to 1/8 inch thickness.
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17
Cut out circles with 2 1/2 inch round cookie cutter.
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18
Spoon 1 tsp bacon mixture onto centre of each circle.
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19
Brush 1/2 of each circle with egg.
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20
Fold pastry over filling.
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21
Press edges together with fork to seal or tightly pinch with fingers.
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22
Arrange on 2 greased baking sheets.
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23
Brush tops with egg.
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24
Cut small vents in tops of turnovers to allow steam to escape.
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25
Bake in 450F oven for about 10 minutes until golden.
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26
Make ahead: The baked turnovers may be stored in an airtight container in the freezer for up to 1 month.
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27
Arrange the frozen turnovers on a greased baking sheet and bake in a 400F oven for about 10 minutes or until heated through.
