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1
Beat butter and cream cheese product in large bowl with mixer until blended.
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2
Gradually add flour, mixing on low speed after each addition just until blended.
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3
Shape into 2 balls.
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4
Refrigerate until ready to use.
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5
Meanwhile, heat oil in large nonstick skillet on medium-high heat.
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6
Add cabbage and potatoes; cook 5 to 8 min.
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7
or until crisp-tender.
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8
Add meat; cook 6 to 8 min.
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9
or until meat is done, stirring frequently.
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10
Add remaining ingredients; stir.
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11
Bring to boil; cover.
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12
Simmer on low heat 10 min., stirring occasionally.
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13
Cool 1 hour.
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14
Roll out half the dough into 15x10-inch rectangle on lightly floured surface.
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15
Use 4-inch cookie cutter to cut dough into 12 rounds, rerolling dough scraps as necessary.
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16
Gently press dough rounds onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
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17
Fill with meat mixture.
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18
Roll out remaining dough and cut into 12 rounds as directed, except use 3-inch cookie cutter; brush with water.
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19
Place dough rounds, moistened sides down, over filling; press edges together to seal.
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20
Pierce top of each pie 3 or 4 times with small sharp knife to allow steam to escape.
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21
Bake 25 to 30 min.
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22
or until golden brown.
