"Mexican" Empanada Dough

Name: "Mexican" Empanada Dough
Ingredients: Bring to room temp and beat 8 oz cream cheese with 1 cup butter. Add 2 1/3 c flour and 1/2 teaspoon salt. Mix 1 minute. Turn onto a board and knead 1 minute. Wrap in plastic and refrigerate for 15 minutes to a day.; Preheat oven to 375. Roll out half dough to 1/4 inch thick. Cut out rounds 4-5 inches in diameter. Spoon 1.5 Tablespoons of filling and close with your fingers. Press edges with a fork to seal. Bake at 375 for about 20-25 minutes.

2 ingredients

2 steps

Ingredients

Bring to room temp and beat 8 oz cream cheese with 1 cup butter. Add 2 1/3 c flour and 1/2 teaspoon salt. Mix 1 minute. Turn onto a board and knead 1 minute. Wrap in plastic and refrigerate for 15 minutes to a day.
Preheat oven to 375. Roll out half dough to 1/4 inch thick. Cut out rounds 4-5 inches in diameter. Spoon 1.5 Tablespoons of filling and close with your fingers. Press edges with a fork to seal. Bake at 375 for about 20-25 minutes.

Directions

1

Bring to room temp and beat 8 oz cream cheese with 1 cup butter. Add 2 1/3 c flour and 1/2 teaspoon salt. Mix 1 minute. Turn onto a board and knead 1 minute. Wrap in plastic and refrigerate for 15 minutes to a day.
2

Preheat oven to 375. Roll out half dough to 1/4 inch thick. Cut out rounds 4-5 inches in diameter. Spoon 1.5 Tablespoons of filling and close with your fingers. Press edges with a fork to seal. Bake at 375 for about 20-25 minutes.