1 c. butter
2 (8 oz.) pkg. cream cheese
2 c. flour
1/2 tsp. salt
1 lb. hot bulk sausage
Paprika

Combine butter and cream cheese in mixer. Beat until very smooth. Add flour and salt. Blend well. Divide dough into 2 balls and flatten with hands to about 1/2" thickness. Cover with wax paper and refrigerate overnight. This will keep for several days. Let pastry stand at room temperature for 30 minutes before rolling. Roll pastry thin on a lightly floured board or pastry cloth. Cut into rounds with small biscuit cutter. Put a dab of the ground sausage on each round. Moisten edges of pastry, fold over and crimp. Sprinkle with paprika. Bake on ungreased cookie sheet at 425 degrees for 15 minutes. Serve hot. May be frozen before baking.