Sweet Hot Empanadas

Pastry 8 oz. cream cheese, softened
8 oz. butter or margarine, softened
2 cups flour
1 to 2 tablespoons of sugar (or sugar substitute)

Also need: 1 to 2 9 oz. jars of Sweet Hots (Hot, Mild, Jalapeño, or Red Hots)

Cut cream cheese and butter into flour and sugar mixture until it is the size of small peas. Mix into a ball and chill in the refrigerator at least one hour. Drain Sweet Hots, reserving liquid.
Take one-third of dough. Roll the dough out on a floured board to 1/4-inch thickness. Cut the dough in three-inch circles. Place one teaspoon of drained Sweet Hots in center of each circle. Fold dough in half, moistening edges with Sweet Hot juice.
Crimp edges together with a fork. Cut vents (half moon shape) in top of pastry with sharp knife. Brush the tops of each pastry with Sweet Hot juice and sprinkle with sugar. Bake at 375 degrees for 12 to 15 minutes, or until pastry is a light golden tan in color. Repeat with remaining dough. Serve warm or cold.
Makes approximately 4 dozen.