Spinach Empanadas

To make pastry: In large bowl, beat together cream cheese and margarine until smooth. Gradually beat in flour and salt. Knead dough lightly by hand. Cover dough with plastic wrap and refrigerate 3 hours. To make filling. In medium skillet, cook onion and garlic in served bacon fat til onion is tender but not brown. Stir in bacon, spinach, cottage cheese, pepper and nutmeg. Let cool. Preheat oven to 450 F. On a lightly floured surface, roll out pastry til 1/8 inch thick. Using a 3 inch biscuit cutter, cut out as many circles as possible. Place 1 tsp filling on half of each circle. Moisten edges with egg and fold other half of circle over filling. Place pastries on ungreased baking sheets. Gently seal edges of empanadas with tines of fork. Opt: use fork to poke vents in each. Bake for 10-12 minutes or until golden brown. Serves 12 (5 per srvg)