INGREDIENTS

INSTRUCTIONS

In a large mixing bowl, beat the cream cheese and butter till smooth.
(Use a stand mixer, since the mixture is heavy.) Gradually add in the
flour and salt. Lightly knead the dough by hand. Cover with plastic
wrap and refrigerate for 3 hours.  In a medium skillet, cook the onion
and garlic in the bacon drippings  until the onion is tender but not
brown. Mix in the bacon, spinach,  cottage cheese, pepper, and nutmeg;
let the mixture cool.  Preheat the oven to 450 F. Roll out the pastry
on a floured surface  to a thickness of 1/8 inch. Cut 3-inch circles in
the pastry, place 1  teaspoon of the filling in each circle, just to
one side of the  center. Moisten the edge of the circle with the egg,
fold the dough  in half over the filling to make a semicircular
empanada. Seal the  edges with fork tines, and poke the top of each
pastry with a fork to  make a vent. Put the empanadas on an ungreased
cookie sheet, brush  their tops with egg, and bake for 10 to 12 minutes
or until golden.  Makes 60 empanadas.  From: tak@bushrat.jpl.nasa.gov
(Tom Kreitzberg) from the  rec.food.recipes archives  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 71
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 17.7mg
Sodium: 75.8mg
Potassium: 37.1mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: <1g
Protein: 1.8g