1 lb. cream cheese, room temp.
1 lb. unsalted butter, room temp.
4 c. all-purpose flour, sifted
1 tsp. salt
1/4 c. butter
1 lb. extra lean ground beef
1 lb. sausage
1 onion
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. rosemary, finely chopped

Pastry: Mix cream cheese and 1 pound butter until well blended. Add flour and salt; mix thoroughly. Form into 2 balls, wrap, and refrigerate at least 2 hours.

Filling: In a heavy skillet, melt the 1/4 cup butter. Add onion and cook until transparent, stirring occasionally. Add meat and cook until it loses its pink color. Remove from heat and add the salt, pepper and rosemary. (Drain extra fat, if necessary.) Let cool.

Remove dough from refrigerator and roll into circles 3 inches wide. Drop 1 1/2 tablespoons of filling in center and fold over. Moisten edges of dough and seal. Bake on ungreased cookie sheet for 15-20 minutes at 375 degrees.