Muffin-Pan Beef Pies

• 1 cup butter, softened
• 1 cup Philadelphia Herb & Garlic Cream Cheese Product
• 3 cups flour
• 2 Tbsp. oil
• 3 cups shredded cabbage
• 1/2 lb. (225 g) new potatoes, cut into small chunks
• 1 lb. (450 g) extra-lean ground beef
• 1/2 cup 25%-less-sodium beef broth
• 1/4 cup Heinz Tomato Ketchup
• 1 Tbsp. Lea & Perrins Worcestershire Sauce

1. Beat butter and cream cheese product in large bowl with mixer until blended.
2. Gradually add flour, mixing on low speed after each addition just until blended.
3. Shape into 2 balls.
4. Refrigerate until ready to use.
5. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
6. Add cabbage and potatoes; cook 5 to 8 min.
7. or until crisp-tender.
8. Add meat; cook 6 to 8 min.
9. or until meat is done, stirring frequently.
10. Add remaining ingredients; stir.
11. Bring to boil; cover.
12. Simmer on low heat 10 min., stirring occasionally.
13. Cool 1 hour.
14. Roll out half the dough into 15x10-inch rectangle on lightly floured surface.
15. Use 4-inch cookie cutter to cut dough into 12 rounds, rerolling dough scraps as necessary.
16. Gently press dough rounds onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
17. Fill with meat mixture.
18. Roll out remaining dough and cut into 12 rounds as directed, except use 3-inch cookie cutter; brush with water.
19. Place dough rounds, moistened sides down, over filling; press edges together to seal.
20. Pierce top of each pie 3 or 4 times with small sharp knife to allow steam to escape.
21. Bake 25 to 30 min.
22. or until golden brown.

butter, philadelphia, flour, oil, cabbage, potatoes, extralean ground beef, tomato ketchup, worcestershire sauce

Taken from www.kraftrecipes.com/recipes/muffin-pan-beef-pies-185382.aspx (may not work)