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1
For pastry: In a large bowl, beat together cream cheese and butter until smooth.
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2
Gradually beat in flour and salt.
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3
The mixture will be very thick.
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4
Knead by hand.
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5
Cover with plastic wrap and chill for 3 hours.
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6
For filling: In a medium skillet, cook the onion and garlic in the reserved bacon drippings for 3-4 minutes until onion is tender but not brown.
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7
Stir in the crumbled bacon, spinach, cottage cheese, pepper and nutmeg.
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8
Let filling cool.
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9
Preheat the oven to 450 degrees.
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10
On a lightly floured surface, roll out pastry until it is 1/8 inch thick.
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11
Using a 3 inch cutter, cut out as many pastry circles as possible.
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12
Place 1 tsp filling on one half of each pastry circle.
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13
Moisten the edges of the circle with beaten egg mixed with a little water (eggwash) and fold the other half over the filling.
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14
Place on an ungreased baking sheet and seal the edges of the pastry with a fork.
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15
Brush tops with the egg and prick a small vent in each.
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16
Bake for 10-12 minutes until golden brown.
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17
Serve warm with salsa for dipping.
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18
To freeze: After baking, allow to cool. Freeze on a baking sheet until firm, then transfer to a large freezer bag. Seal & label.
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19
To reheat: Reheat on a baking sheet at 450 degrees until just heated through. About 10 minutes.
