Curried Mushroom Empanadas

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 3 cups all-purpose flour
• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 medium onions, finely chopped
• 1/2 pound sliced fresh mushrooms, diced
• 1/2 pound sliced baby portobello mushrooms, diced
• 2 tablespoons all-purpose flour
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup half-and-half cream
• Mango chutney, optional

1. Cream butter and cream cheese until light and fluffy. Gradually beat in flour. Divide dough in half; flatten each into a disk. Wrap in plastic; refrigerate 1 hour or until easy to handle.
2. Preheat oven to 400u0b0. In a large skillet, heat butter and oil over medium-high heat. Add onions; saute until tender. Add mushrooms; saute until most of the liquid has evaporated, about 3 minutes. Reduce heat.
3. Combine flour, curry, salt and pepper; stir into skillet. Gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Remove from heat.
4. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment paper-lined
5. . Place 1 tablespoon filling on one side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal; prick tops with a fork. Bake until golden brown, 12-15 minutes. Serve warm with chutney if desired.

butter, cream cheese, allpurpose, butter, olive oil, onions, fresh mushrooms, baby portobello mushrooms, flour, curry powder, salt, pepper, cream, mango

Taken from www.tasteofhome.com/recipes/curried-mushroom-empanadas/ (may not work)