Easy Shrimp & Chili Empanada Dough Recipe - Homemade Pastry

INGREDIENTS

4 ounces cream cheese, softened 1/2 cup butter or margarine, softened 1/4 cup freshly grated Parmesan cheese 1/2 teaspoon dried oregano leaves 1/4 teaspoon black pepper 1 to 1-1/4 cups all-purpose flour Shrimp Filling (recipe) Fresh burnet sprig for garnish

PREPARATION:

1. Combine cream cheese, butter, Parmesan cheese, oregano and pepper in food processor; process until smooth. Add flour; process until mixture forms dough that leaves side of bowl. Form dough into 2 balls; cover with plastic wrap and refrigerate 30 minutes or until firm.
2. Place 1 ball on lightly floured surface; flatten slightly. Knead dough 5 minutes or until smooth and elastic.
3. Roll dough to 1/8-inch thickness. Cut into circles using 3-inch biscuit cutter. Gather scraps into ball; cover with plastic wrap and refrigerate. Repeat kneading process with second ball. Roll out with reserved scraps to make about 36 rounds total.
4. Preheat oven to 450°F. Prepare Shrimp Filling.
5. To make empadas, place 1 teaspoon filling on each round. Fold in half; seal edges with fork. Place on ungreased baking sheets.
6. Bake empadas 10 minutes or until golden brown. Cool slightly on wire rack; serve warm. Garnish, if desired.

This recipe appears in: Mexican