aginfo
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1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread1/2 cup butter, softened
1-1/2 cups flour
1/2 lb. (225 g) lean ground pork
1/4 cup finely chopped onions
1 chicken bouillon cube, dissolved in 1/4 cup boiling water
1 tsp. ground allspice
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 cup mashed potatoes
1 egg, beaten
BEAT cream cheese spread and butter in large bowl with mixer until well blended. Gradually beat in flour. Shape into ball. Wrap in plastic wrap. Let stand 1 hour. MEANWHILE, cook meat and onions in large saucepan on medium-high heat 7 to 8 min. or until meat is done, stirring frequently. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely. HEAT oven to 400ºF. Roll out pastry on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie or biscuit cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough. 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 baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg. BAKE 18 to 20 min. or until golden brown.
1-1/2 cups flour
1/2 lb. (225 g) lean ground pork
1/4 cup finely chopped onions
1 chicken bouillon cube, dissolved in 1/4 cup boiling water
1 tsp. ground allspice
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 cup mashed potatoes
1 egg, beaten
BEAT cream cheese spread and butter in large bowl with mixer until well blended. Gradually beat in flour. Shape into ball. Wrap in plastic wrap. Let stand 1 hour. MEANWHILE, cook meat and onions in large saucepan on medium-high heat 7 to 8 min. or until meat is done, stirring frequently. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely. HEAT oven to 400ºF. Roll out pastry on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie or biscuit cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough. 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 baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg. BAKE 18 to 20 min. or until golden brown.