2 (8 oz.) pkgs. cream cheese (room temperature)
2 c. butter (room temperature)
4 tsp. chili powder
1 tsp. cumin
4 c. flour

FILLING:

12 oz. spicy sausage
1 (4 oz.) can chopped green chilies, drained
1 (6 oz.) can chopped black olives
1/3 c. finely chopped green onions
1 jalapeno pepper, seeded and finely chopped
2 c. grated Cheddar cheese
2 tbsp. butter, melted

For pastry: Beat cream cheese, butter, chili powder, and cumin in a large bowl with electric mixer until smooth. Stir in flour until well blended. Divide dough in half. Form each half into a ball and flatten to a 1 inch thick circle. Wrap in plastic wrap and refrigerate at least 2 hours.

For filling: Crumble sausage into a large skillet and cook over medium heat, stirring often until browned. Drain well. Transfer sausage to a large bowl. Stir in remaining filling ingredients, adding cheese last. Refrigerate 30 minutes.

To make empanandas: Place one oven rack in top third and another in middle of oven. Heat oven to 375 degrees. Have 2 large cookie sheets ready. On a lightly floured surface with a lightly floured rolling pin, roll one piece of dough to 1/8 inch thickness. (Keep remaining dough refrigerated.) Cut dough into 4 inch circles, using a saucer as a guide. Place 1 generous tablespoon of filling in middle of each circle. Fold in half over filling. Place on a cookie sheet. Press edge with tines of a fork to seal. Chill and reroll pastry scraps. Brush empanadas lightly with melted butter. Bake 10 minutes. Reverse position of pans on oven rack. Bake 10 minutes longer or until golden brown. Serve hot or remove to racks to cool. Yield: 46.