Makes 6 to 8 medium baked empanadas

===Ingredients===
  * 1 1/2 cups all-purpose flour
  * 1/2 tsp salt
  * 1 tsp baking powder
  * 1 Tbs sugar
  * 8 oz cream cheese, softened
  * 1 stick butter, softened
  * 1 large egg beaten lightly with 1/4 tsp water, for the egg wash

===Technique===
  - Sift the flour, then sift it again with the salt, baking powder, and sugar, and set aside.
  - In a large bowl, use an electric or stand mixer to mix the cream cheese and butter together until well blended.
  - Gradually add the flour mixture to the cream cheese mixture and mix until smooth.  Place the dough in a bowl, cover and refrigerate at least 30 minutes.
  - Prepare the filling according to one of the empanada recipes below.
  - Lightly flour a work surface.  Divide the dough into 4 pieces, and keep the pieces you aren't working with in the refrigerator until you need them.  Use a floured rolling pin to roll out the dough to about 1/8 inch thick.  Cut the dough into a large rough circle.  Put some filling in the center of the circle and fold over to make a half-circle.  Don't over fill!  Use a pizza wheel to trim away the excess dough and make a nice half-moon shape.  Seal the edges of the dough with your fingers to make a scalloped edge.  Repeat until all of the dough is used.
  - Place the pastries 2 inches apart on a lightly greased cookie sheet, brush with the egg wash, and bake until lightly browned, 15-20 minutes.  
  - These can also be made ahead of time, refrigerated, and reheated in a 350-degree oven for 4 to 6 minutes.


source: Three Guys From Miami Cook Cuban

  * {{oldwiki:frontpage:recipes:snacks:chicken_empanadas}}
  * {{oldwiki:frontpage:recipes:snacks:chicken_and_cheese_empanadas}}
  * {{oldwiki:frontpage:recipes:snacks:beef_empanadas}}
  * {{oldwiki:frontpage:recipes:snacks:beef_and_onion_empanadas}}