Tuna Turnover (empanada)

2 sticks butter, room temp.
1 package cream cheese (190 g), room temp.
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1 cup all-purpose flour
1 cup wheat flour
1 tsp salt
2 tsp. chili powder
1/2 tsp. cumin

Filling:
2 cans tuna in water, drained
2 Roma tomatoes, diced
2 Tbsp. light mayo
2 tsp. deli brown mustard

Cream butter and cream cheese until creamy. In separate bowl, mix flour, salt, and spices.
Mix flour mixture in to creamed butter mixture. After completely mixed, form into two balls. Flatten and wrap in plastic wrap. Chill for 1-2 hours or overnight.
Take chilled dough and roll on lightly floured surface to 1/8 inch thick. Cut out 4-5 inch circles. (I use a large yogurt container.) In each circle place a tablespoon of tuna mixture. Wet edge, close and crimp edges with fork. Place on two ungreased cookie sheets (approx. 8 per sheet). Brush tops with some melted butter or egg white and bake for 20-25 minutes at 375.

Serving Size: Makes 16 turnovers.

Number of Servings: 16

Recipe submitted by SparkPeople user KELMOM23.