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Appetizers

Mini Pork Empanadas

Mini Pork Empanadas recipe
photo by:kraft
time
prep:
20 min
total:
1 hr 40 min
servings
total:
40 servings
Magazine Acquisition

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
1
small  onion, finely chopped
1
 chicken bouillon cube, dissolved in 1/4 cup boiling water
1
tsp.  ground allspice
1/4
tsp.  ground nutmeg
1/8
tsp.  ground cloves
3/4
cup  mashed unpeeled cooked potatoes
2
 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.
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