1 c. butter
1/2 tsp. salt
2 (8 oz.) pkgs. cream cheese
2 c. flour
1 lb. "hot" bulk sausage (do not precook)
Paprika

Combine butter and cream cheese in mixer, beat until very smooth. Add flour and salt. Divide dough into 2 balls and flatten with hands to about 1/2 inch in thickness. Cover with wax paper and refrigerate overnight. Let pastry stand at room temperature for 30 minutes before rolling (it will be stiff).

Roll pastry thin on a lightly floured board or pastry cloth. Then cut into rounds with small biscuit cutter. Put a dab of the ground sausage on each round. Moisten edges of pastry rounds with water, fold over, crimp with fork tines. Sprinkle with paprika.

Bake on ungreased cookie sheet at 425 degrees for about 15 minutes. Serve hot. May be frozen before baked.