Chorizo Empanadas

Directions

1. 1
   Heat oven to 400 degrees F.
2. 2
   Beat cream cheese and butter in large bowl with mixer until well blended.
3. 3
   Gradually beat in flour.
4. 4
   Shape into ball.
5. 5
   Wrap in plastic wrap; let stand 1 hour.
6. 6
   Meanwhile, cook chorizo and onions in large saucepan on medium-high heat 9 to10 min.
7. 7
   or until meat is done, stirring frequently.
8. 8
   Remove from heat.
9. 9
   Cool completely.
10. 10
    Roll out pastry dough on lightly floured surface to 1/8-inch thickness.
11. 11
    Use 4-inch cookie or biscuit cutter to cut pastry into 24 rounds, rerolling scraps as necessary.
12. 12
    Discard any remaining dough.
13. 13
    Spoon 1 Tbsp.
14. 14
    meat mixture onto centre of each pastry round; brush edge with egg.
15. 15
    Fold in half; press edges together with fork to seal.
16. 16
    Place on baking sheet sprayed with cooking spray.
17. 17
    Cut small slits in tops to vent; brush with remaining egg.
18. 18
    Bake 18 to 20 min.
19. 19
    or until golden brown.