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Ingredients:

1/2 lb. ground beef
1/2-3/4 oz pkg spaghett sauce mix
2 tbsp. chopped onion
1 peeled tomato, chopped
2 tbsp grated parmesan cheese
1/4 c grated sharp cheddar cheese
1 c butter, softened
1 8-oz pkg. cream cheese, softenend
1/2 tsp salt
2 c unsifted flour
1 egg yolk
2 tsp milk or cream

Cook ground beef in skillet until brown, stirring frequently. Stir in sauce mix, onion, tomato, and 1/4 c water; simmer for 20 minutes. Remove from heat. Add parmesan and cheddar cheeses; mix will. Cool. Place butter, cream cheese and salt in mixing bowl; beat until smooth. Add flour, small amount at a time, mixing well after each addition. May have to work by hand toward end of mixing. Place on large piece of foil; flatten to form 6 x 8 inch rectangle. Fold foil over pastry; seal. Refrigerate overnight or for several days, if desired. Remove pastry from refrigerator about 10 minutes before rolling; divide in half. Roll out 1/8 to 1/16 inch thick on floured pastry cloth with floured rolling pin. Cut with 3 inch cookie cutter. Place 1 rounded teaspoon beef filling in center of each pastry circle. Moisten edge of pastry; fold over filling. Seal edge with fork. Beat egg yolk with milk; brush over pastries. Place pastries on bakign sheet. Bake in preheated 350 degree over for 20 minutes. Yield: 4 dozen.