Pork empanadas.

I couldn't decide which picture sucked less. They both have their minute pros. This dough, courtesy of Elise, is crazy. 1:1:3 of creme cheese, butter, and flour. The pork was some leftover from some braising and marinated in some of leftover salsa I was trying to get rid of.

The egg wash just before baking helped give it that glossy, buttery finish, as if it needed to look more buttery. The pastry ended up varied, depending on the thickness of how I rolled the dough. But 18 minutes at 375 does it about right.

I also fiddled with the pork a bit. I rarely add salt to things, so I ended up adding a bit of salt and pepper to the marinated pork to end a bit more punch. That went into the second batch, blended with some cheese.

I was out of sour cream, so I used Greek yogurt and jalapeños instead; it worked quite well.

Addendum: These freeze well.