Cream Cheese Pastry: Mix butter, cream cheese, salt and flour to form soft dough.
Break off part of dough (keeping remainder chilled until time to roll it out)
and roll it paper thin on a floured surface. With cookie cutter cut into 2 or 3-inch
circles and fill with one of the following fillings.
When ready to bake, brush tops with egg yolk, beaten with the milk.
Place on ungreased baking sheet and bake at 350 degrees F for 20 minutes.
The unbaked pastries may be frozen and baked frozen or thawed slightly.
Mushroom Turnovers: Sauté mushrooms in butter with the onion
until limp. Add salt, pepper, nutmeg and lemon juice. Blend in flour until smooth
and slightly thickened. Stir in sour cream and dill weed. Cool filling.
Place scant teaspoon of filling on one side of pastry round. Fold over and crimp
edges with fork tines. Bake according to pastry instructions. Yields 4 dozen.
Old California Empanaditos: Mix filling ingredients thoroughly.
Place small amount on one side of a 2- or 3-inch pastry round. Fold over and crimp
edges with fork tines. Bake according to pastry instructions. Yields 2 dozen.
Pork Ginger Roll: Cook pork until whitish but not dry. Mix with
other filling ingredients and cool. Roll pastry into four 12 x 9-inch rectangles.
Spread each with 1/4 filling and roll up, beginning with long side. Moisten to seal
edges. Chill. Bake on ungreased baking sheet 30 to 35 minutes at 375 degrees F.
Cool slightly. Cut into 1-inch slices to serve. Yields 4 dozen slices.
Shrimp Tartlets: Mix filling ingredients well. Place small amount
on side of a 2- or 3-inch pastry round. Fold over and crimp edges with fork tines.
Chill 1 hour, then bake according to pastry instructions. Yields 2 dozen.
Spicy Empanadas: Brown beef. Stir in next 5 ingredients. Simmer
15 to 20 minutes. Remove from heat and stir in cheese. Cool mixture. Place small
amount on one side of 2- or 3-inch pastry round and bake according to pastry instructions.