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Old-california Empanaditas

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Mexican Cheese/eggs, Mexican 6 Servings

INGREDIENTS

1 c Butter
1 8 oz Cream Cheese
1/2 t Salt
2 c Unsifted all-purpose flour
1 Egg yolk
2 t Cream or milk

INSTRUCTIONS

Beat butter, cheese and salt together in a mixer until completely
smooth and blended.  Work in flour to a smooth dough. (You can use a
mixer for this step, too, but results are superior if you work in the
flour with your fingertips, a fork or rubber spatula). Flatten dough
in foil to form a an 8 X 6 inch rectangle. Chill overnight. (You can
chill it several days before using).  Remove from refrigerator 8 to  10
minutes before rolling. (Many recipes suggest a 30 minute wait  before
rolling dough, but it's easier to handle when rolled as cold  as
possible). Divide dough for ease in rolling and to insure cold  dough.
Keep unrolled portion in refrigerator until ready to use. Roll on
floured pastry cloth with floured rolling pin or between two sheets  of
waxed paper. The former is easier, in my opinion, and I find
absolutely no sticking when I use a pastry cloth and covered pin. I
first rub cloth and pin well with flour, then shake out excess. When
using waxed paper, loosen it on both sides of pastry several times as
you roll.  Shape as directed in specific recipes and chill before
baking. Brush  tops (only) of all pastries with egg yolk beaten with
cream. Bake in  moderate oven (350 degrees) unless otherwise specified.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 435
Calories From Fat: 282
Total Fat: 32.1g
Cholesterol: 111.4mg
Sodium: 219.2mg
Potassium: 57.3mg
Carbohydrates: 32g
Fiber: 1.1g
Sugar: <1g
Protein: 5.1g


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