Chorizo Empanadas

1. 1

   Heat oven to 400 degrees F.

2. 2

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

3. 3

   Gradually beat in flour.

4. 4

   Shape into ball; wrap in plastic wrap.

5. 5

   Refrigerate while preparing empanada filling.

6. 6

   Cook meat and onions in large skillet on medium-high heat 9 to 10 min.

7. 7

   or until meat is done, stirring frequently.

8. 8

   Drain.

9. 9

   Cool completely.

10. 10

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

11. 11

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

12. 12

    Spoon 1 Tbsp.

13. 13

    meat mixture onto center of each; brush edge with egg.

14. 14

    Fold in half; seal edges with fork.

15. 15

    Place on baking sheet sprayed with cooking spray.

16. 16

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

17. 17

    Bake 18 to 20 min.

18. 18

    or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.