1 c. real butter
2 (8 oz.) pkgs. cream cheese, softened
2 c. flour
1/4 tsp. salt
1 lb. breakfast sausage, regular or hot
Paprika

Cream butter and cream cheese. Add salt and flour and mix well. Chill dough several hours or overnight. Remove dough from refrigerator and let it warm for 30 minutes or until it is no longer stiff. Roll out to 1/8" thickness on floured board. Cut into 3" circles. Place a 1" ball of raw sausage in each circle and fold dough over to form a "turnover". (NOTE: Sausage balls may have to be smaller if the dough circle will not reach over the ball.) Press edges of dough with a fork to seal. Sprinkle top with paprika. Prick tops with fork to allow steam to escape. Bake on ungreased cookie sheet at 425 degrees for 15 minutes. Makes 24 empanadas. These can be frozen before they are baked. Freeze on a cookie sheet, then bag them. Take out only as many as you need at a time. Let thaw 20 to 30 minutes then bake.