Chorizo Empanadas

1. 1

   Heat oven to 400 degrees F.

2. 2

   Beat cream cheese and butter in large bowl with mixer until well blended.

3. 3

   Gradually beat in flour.

4. 4

   Shape into ball.

5. 5

   Wrap in plastic wrap; let stand 1 hour.

6. 6

   Meanwhile, cook chorizo and onions in large saucepan on medium-high heat 9 to10 min.

7. 7

   or until meat is done, stirring frequently.

8. 8

   Remove from heat.

9. 9

   Cool completely.

10. 10

    Roll out pastry dough on lightly floured surface to 1/8-inch thickness.

11. 11

    Use 4-inch cookie or biscuit cutter to cut pastry into 24 rounds, rerolling scraps as necessary.

12. 12

    Discard any remaining dough.

13. 13

    Spoon 1 Tbsp.

14. 14

    meat mixture onto centre of each pastry round; brush edge with egg.

15. 15

    Fold in half; press edges together with fork to seal.

16. 16

    Place on baking sheet sprayed with cooking spray.

17. 17

    Cut small slits in tops to vent; brush with remaining egg.

18. 18

    Bake 18 to 20 min.

19. 19

    or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.