Sweet Empanadas

Directions

1. 1
   Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well.
2. 2
   Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours.
3. 3
   Remove dough from refrigerator 20 minutes before using and preheat the oven to 190C, 375F, gas mark 5.
4. 4
   Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.
5. 5
   Place a small spoonful of jam in centre of each circle, moisten edges with water then fold over to form a half circle and press the edges together.
6. 6
   Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking mix the sugar and cinnamon together.
7. 7
   Remove from the oven and immediately roll in the cinnamon sugar.