Empanadas

Ingredients

• Dough:
• 1 (3 oz.) pkg. cream cheese, room temperature
• 1/2 butter, room temperature
• 1 cup flour
• Cream all ingredients with electric mixer until dough is smooth. Refrigerate dough overnight.
• Filling:
• Mix 1 2 1/2 oz. can of deviled ham with 1/2 cup grated Monterey Jack or Muenster cheese.

Directions

Assembly:
Roll out dough to 1/4-inch thickness and cut into 2-inch squares. Place 1 teaspoon filling near center of each square, fold in half, and seal edges with tines of a fork. Place on ungreased cookie sheet, cover well with plastic wrap, and refrigerate overnight. On day of brunch, preheat oven to 400°, bake empanadas 10 to 12 minutes, and serve hot. Makes 10 empanadas.
Note: Serve with guacamole dip and tortilla chips, coffee cake or sweet rolls, juice and coffee.
It is best to make dough 2 days before you plan to serve brunch. The day before, roll out dough, cut and fill empanadas, and refrigerate overnight until shortly before serving time.