Mini Turnovers

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• Recipe adapted from Kraft's Tourtiere Mini Turnovers.   Omitted the allspice and cloves.
• Ingredients
• - ½ cup cream cheese spread
• - ½ cup butter, softened
• - 1½ cups flour
• - ½ lb lean ground pork
• - ¼ cup finely chopped onions
• - ¼ cup chicken stock
• - ¼ tsp ground nutmeg
• - ¼ tsp freshly ground pepper
• - ½ cup mashed potatoes
• - 1 egg, beaten
• Directions
• • Beat cream cheese and butter in large bowl with mixer until well blended. 
  • • Gradually beat in flour. Shape into a ball and wrap in plastic wrap.
  • Let stand 1 hour.
  • Heat saucepan on medium-high and add some oil.
  • Cook onions until soft; add nutmeg and pepper and then the meat and cook until meat is done, stirring frequently.
  • Stir in chicken stock.
  • Remove from heat.
  • Add potatoes; mix well.
  • Cool completely.
  • Preheat oven to 400°F.
  • Roll out pastry on lightly floured surface to 1/8-inch thickness.
  • Use 4-inch cookie cutter to cut pastry into 24 rounds.
  • SPOON 1 Tbsp. meat mixture onto centre of each pastry round
  • Brush edge with egg.
  • Fold in half; press edges together with fork to seal.
  • Place on greased baking sheet.
  • Cut small slits in tops to vent; brush with remaining egg.
  • BAKE 18 to 20 min. or until golden brown

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