Perfect for game day! This light pastry appetizer with taco filling what could be better?
what you need
1/2 cup (1/2 of 8 oz.) Philadelphia 1/2 less fat than cream cheese
1/2 cup butter, softened
1 - 1/2 cups flour
1/2 lb. extra lean ground beef
1 clove garlic, minced
1 Tbsp. chili powder
1/2 cup salsa
3/4 cup Mexican style shredded cheese
1/2 cup canned refried beans
1/4 cup each chopped fresh cilantro and green onions
1 egg, beaten
make it
BEAT cream cheese spread and butter in large bowl with mixer until blended. Gradually beat in flour. Shape into ball, wrap in plastic wrap and refrigerate for 1 hour
MEANWHILE, brown meat and then add garlic and chili powder. Cook and stir 2 min.Add salsa. Cook and stir 2 to 3 min or until liquid is cooked off. Transfer to large bowl, cool 10 min. Stir in cheese, beans, cilantro and onions.
HEAT oven to 400. Roll out dough on lightly floured surface to 1/8 inch thickness. Use 4-inch cookie cutter to cut dough into 24 rounds, re rolling scraps as necessary.
SPOON 1 Tbs. of meat mixtures onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
BAKE 18 to 20 min. or until golden brown
Tupps Tidbits~ be careful not to over fill so you can seal them
A little work to make the pastry yourself but well worth it. We omitted the cilantro and use shredded cheddar cheese when we made this. We both loved the light pastry turnover & they turned out awesome and tasted great. You could also make this ahead of time by assembling the turnovers and placing them on a baking sheet brush with egg and freeze uncovered until firm. Then transfer to a freezer bag or container. When ready to serve, place on baking sheet, let stand at room temperature for 1 hour and then bake as directed. Definitely a KEEPER at our house!
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