1 c. butter
1 (8 oz.) pkg. cream cheese
1/2 tsp. salt
2 c. sifted flour

Work in flour to first 3 ingredients until smooth. Pat into rectangle 8 x 6 inches. Chill overnight. Remove 10 minutes before rolling. Just do 1/4 at a time - keep remainder in refrigerator.

FILLING:

1 lb. ground beef
1 pkg. dry spaghetti sauce mix (plain)
1/4 c. minced onion
1/2 c. water
2 med. tomatoes, peeled and chopped or 1 lg. can drained tomatoes
1/4 c. Parmesan cheese
1 tsp. Lawrys seasoned salt
1/2 c. grated sharp cheese

Cook beef until crumbly. Add next 7 ingredients and cook 20 minutes more. Add cheese, roll pastry, cut into rounds - put 1 teaspoon filling into pastry rounds - fold and crimp with fork tines. Brush with egg yolk mixed with 2 teaspoons milk (optional). At this point you can either bake or freeze them. Bake 20 minutes at 400 degrees thawed. Add 10 minutes if frozen. Makes about 3 dozen.

Need a double recipe of dough to use all of the filling. A good round cutter for the dough is the large tomato can. Best way to freeze is open on a cookie sheet, then transfer to sealed container.