8 ounces Cream cheese, softened
1-1/2 cups All-purpose flour
1/2 cups Butter, softened
2 large Eggs
1/2 pound Ground beef
1 medium Onion, diced
1/4 cup Sour cream
3 tablespoon Sweet pickle relish
1/2 teaspoon Salt
1/2 teaspoon Dill weed
1/8 teaspoon Pepper
In medium bowl, with hand, knead cream cheese, flour, and butter until smooth.
Shape dough into ball; wrap in plastic wrap or foil; refrigerate until chilled,
about 1 hour.
Meanwhile, hard-cook 1 egg; chop.
In 10-inch skillet over high heat, cook ground beef and onion until meat is
browned and all pan juices evaporate. Remove skillet from heat; stir in sour
cream, pickle relish, salt, dill weed, pepper, chopped egg, and 1/4 c water; set
On floured surface with floured rolling pin, roll dough 1/8-inch thick. With
floured 2-3/4-inch round cookie cutter, cut out 20 dough rounds. Repeat with
remaining dough and trimmings to make about 50 dough rounds in all.
Onto on half of each round, place one teaspoon of meat mixture. In cup, with
fork, beat remaining egg; brush edges of dough round with some egg; fold dough
over filling. With fork, firmly press edges together to seal; prick tops; brush
with remaining egg. Arrange pastries on ungreased cookie sheet, about 1-inch
apart. If not serving right away, cover with foil and refrigerate.
To serve, preheat oven to 425o F. Bake pastries 10 minutes or until golden.
Makes about 50 pastries.
TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked pastries in freezer
container with waxed paper between each layer; seal; label; and freeze. About 25
minutes before serving, preheat oven to 425o F. Arrange frozen pastries on
ungreased cookie sheet and bake 15 minutes or until pastries are golden.