Tourtiere Mini Turnovers

• 1/2 cup Philadelphia Cream Cheese Product
• 1/2 cup butter, softened
• 1-1/2 cups flour
• 1/2 lb. (225 g) lean ground pork
• 1/4 cup finely chopped onions
• 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
• 1/2 cup mashed potatoes
• 1 egg, beaten

1. Beat cream cheese product and butter in large bowl with mixer until well blended.
2. Gradually beat in flour.
3. Shape into ball.
4. Wrap in plastic wrap.
5. Let stand 1 hour.
6. Meanwhile, cook meat and onions in large saucepan on medium-high heat 7 to 8 min.
7. or until meat is done, stirring frequently.
8. Stir in bouillon and spices.
9. Remove from heat.
10. Add potatoes; mix well.
11. Cool completely.
12. Heat oven to 400 degrees F. Roll out pastry on lightly floured surface to 1/8-inch thickness.
13. Use 4-inch cookie or biscuit cutter to cut pastry into 24 rounds, rerolling scraps as necessary.
14. Discard any remaining dough.
15. Spoon 1 Tbsp.
16. meat mixture onto centre of each pastry round; brush edge with egg.
17. Fold in half; press edges together with fork to seal.
18. Place on baking sheet sprayed with cooking spray.
19. Cut small slits in tops to vent; brush with remaining egg.
20. Bake 18 to 20 min.
21. or until golden brown.

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

Taken from www.kraftrecipes.com/recipes/tourtiere-mini-turnovers-114739.aspx (may not work)