---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Old-california empanaditas
  Categories: Cheese/eggs, Mexican
       Yield: 6 servings
  
       1 c  Butter
       1 pk (8 oz) Cream Cheese
     1/2 ts Salt
       2 c  Unsifted all-purpose flour
       1    Egg yolk
       2 ts Cream or milk
  
   Beat butter, cheese and salt together in a mixer until completely smooth
   and blended.  Work in flour to a smooth dough.  (You can use a mixer for
   this step, too, but results are superior if you work in the flour with your
   fingertips, a fork or rubber spatula).  Flatten dough in foil to form a an
   8 X 6 inch rectangle.  Chill overnight.  (You can chill it several days
   before using).  Remove from refrigerator 8 to 10 minutes before rolling.
   (Many recipes suggest a 30 minute wait before rolling dough, but it’s
   easier to handle when rolled as cold as possible). Divide dough for ease in
   rolling and to insure cold dough.
   
   Keep unrolled portion in refrigerator until ready to use.  Roll on floured
   pastry cloth with floured rolling pin or between two sheets of waxed paper.
   The former is easier, in my opinion, and I find absolutely no sticking when
   I use a pastry cloth and covered pin.  I first rub cloth and pin well with
   flour, then shake out excess.  When using waxed paper, loosen it on both
   sides of pastry several times as you roll.
   
   Shape as directed in specific recipes and chill before baking.  Brush tops
   (only) of all pastries with egg yolk beaten with cream.  Bake in moderate
   oven (350 degrees) unless otherwise specified.
  
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