1

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

2

Gradually beat in flour.

3

Shape into ball.

4

Wrap in plastic wrap.

5

Let stand 1 hour.

6

Meanwhile, cook meat and onions in large saucepan on medium-high heat 7 to 8 min.

7

or until meat is done, stirring frequently.

8

Stir in bouillon and spices.

9

Remove from heat.

10

Add potatoes; mix well.

11

Cool completely.

12

Heat oven to 400 degrees F. Roll out pastry on lightly floured surface to 1/8-inch thickness.

13

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

14

Discard any remaining dough.

15

Spoon 1 Tbsp.

16

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

17

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

18

Place on baking sheet sprayed with cooking spray.

19

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

20

Bake 18 to 20 min.

21

or until golden brown.

Tourtiere Mini Turnovers