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    Prepared in advance and frozen, these savory bites can be popped in the oven whenever you need them. Don't be afraid of rolling the dough; although it's very flaky and delicate when baked, this cream cheese pastry is surprisingly forgiving and easy to work with. Yield: About 40 Empanadas Serving Size: 2 Empanadas Prep time: 50 - 60 minutes
Cooking time: 20 - 25 minutes
Difficulty Level: Moderate - Challenging
    Dough:
Filling:
 Cut the butter and cream cheese into chunks. Combine all dough ingredients in a food processor and pulse until the mixture forms loose crumbs. Continue to process steadily just until the dough comes together into a ball. Shape the dough into a flattened disc, wrap in plastic, and refrigerate while you prepare the filling. Use your hands or an electric mixer to combine the filling ingredients until well blended. Preheat the oven to 400°F. On a floured surface, roll the dough very thin (less than 1/16 inch), dusting with flour and flipping the dough as needed to prevent sticking. Use a cookie or biscuit cutter to cut circles 2 1/2 inches in diameter. Set the circles aside. Gather, re-roll, and cut the scraps that remain to form more circles, repeating until you have used up all the dough. Place one rounded teaspoon of filling in the center of each circle, folding the dough over to form a half moon. Use the tines of a fork to firmly crimp the edges of the empanadas, sealing them closed. Place the empanadas 1/2 inch apart on ungreased baking sheets and bake for 20 to 25 minutes, until lightly browned. Note: Unbaked empanadas can be frozen for up to one month. Layer them between sheets of plastic or wax paper in an airtight container. Allow frozen empanadas to stand at room temperature for 10 minutes before baking.  Calories 130; Protein 4g; Fat 10g; Saturated Fat 7g; Cholesterol 31mg; Calcium 9% DV; Sodium 205mg; Vitamin A 43% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
