Appetizers

Mini Pork Empanadas

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photo by:kraft

time

prep:

20 min

total:

1 hr 40 min

servings

total:

40 servings

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What You Need

1/2

cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/2

cup butter, softened

1-1/2

cups flour

3/4

lb. lean ground pork

small onion, finely chopped

chicken bouillon cube, dissolved in 1/4 cup boiling water

tsp. ground allspice

1/4

tsp. ground nutmeg

1/8

tsp. ground cloves

3/4

cup mashed unpeeled cooked potatoes

eggs, beaten

Make It

BEAT cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.

MEANWHILE, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.

HEAT oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary.

SPOON 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.

BAKE 18 to 20 min. or until golden brown.

Kraft Kitchens Tips

Make Ahead

This is a great make-ahead recipe. Assemble turnovers as directed; place on baking sheet and brush with egg as directed. Freeze until solid, then transfer to freezer-weight resealable plastic bag or freezer container. Freeze up to 3 months. When ready to serve, place desired number of turnovers on baking sheet. Let stand at room temperature 1 hour, then bake as directed.

How to Cook and Mash the Potatoes

Cook (3/4 lb.) cut-up potatoes in boiling water 15 min. or until tender. Drain, then mash with potato masher or fork until smooth.

Variation

Use a food processor to prepare the dough instead of the mixer.