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How to make it

  • Beat cream cheese and butter in large bowl with mixer until well blended.
  • Gradually beat in flour. Shape into a ball and wrap in plastic wrap.
  • Let stand 1 hour.
  • Heat saucepan on medium-high and add some oil.
  • Cook onions until soft; add nutmeg and pepper and then the meat and cook until meat is done, stirring frequently.
  • Stir in chicken stock.
  • Remove from heat.
  • Add potatoes; mix well.
  • Cool completely.
  • Preheat oven to 400°F.
  • Roll out pastry on lightly floured surface to 1/8-inch thickness.
  • Use 4-inch cookie cutter to cut pastry into 24 rounds.
  • SPOON 1 Tbsp. meat mixture onto centre of each pastry round
  • Brush edge with egg.
  • Fold in half; press edges together with fork to seal.
  • Place on greased baking sheet.
  • Cut small slits in tops to vent; brush with remaining egg.
  • BAKE 18 to 20 min. or until golden brown

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