Mini Pork Empanadas

Ingredients

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1/2 cup butter, softened
• 1-1/2 cups flour
• 3/4 lb. lean ground pork
• 1 small onion, finely chopped
• 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
• 3/4 cup mashed unpeeled cooked potatoes
• 2 eggs, beaten

Preparation

1. Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
2. Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
3. Heat oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary.
4. Spoon 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
5. Bake 18 to 20 min. or until golden brown.