Mini Pork Empanadas

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1/2 cup butter, softened
• 1-1/2 cups flour
• 3/4 lb. lean ground pork
• 1 small onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 chicken bouillon cube, dissolved in 1/4 cup boiling water
• 1 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 3/4 cup mashed unpeeled cooked potatoes
• 2 eggs, beaten

1. Beat cream cheese spread and butter in large bowl with mixer until blended.
2. Gradually add flour, mixing well after each addition.
3. Shape into ball.
4. Refrigerate 1 hour.
5. Meanwhile, brown meat with onions in large saucepan.
6. Stir in bouillon and spices.
7. Remove from heat.
8. Add potatoes; mix well.
9. Cool completely.
10. Heat oven to 400 degrees F. Roll out dough on floured work surface to 1/4-inch thickness.
11. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary.
12. Spoon 1-1/2 tsp.
13. meat mixture onto center of each dough round; brush edge with egg.
14. Fold in half; press edges together with fork to seal.
15. Place on baking sheet sprayed with cooking spray.
16. Cut small slits in tops to vent; brush with remaining egg.
17. Bake 18 to 20 min.
18. or until golden brown.

philadelphia cream cheese, butter, flour, lean ground pork, onion, chicken bouillon cube, ground allspice, ground nutmeg, ground cloves, potatoes, eggs

Taken from www.kraftrecipes.com/recipes/mini-pork-empanadas-120216.aspx (may not work)