PREPARATION:

For the dough

1. In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.

For the filling

1. Put all ingredients except oil in a food processor and pulse until the mixture is combined well.
2. Heat the 1 tablespoon of the olive oil in a medium pan over medium-high heat. Add the mushroom mixture and cook for about 2 minutes, stirring, for the flavors to mix well. Remove from the heat and set aside.
3. Preheat the oven to 450 degrees F and lightly grease a baking sheet. Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to about 1/8-inch thickness. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds.
4. Divide the filling evenly among the dough circles. Using your fingers, lightly moisten the edges with olive oil, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the olive oil and bake uncovered until golden, 12 to 15 minutes. Serve either warm or at room temperature.

   Editor's Note: Look for organic dairy and organic, locally-grown vegetables, or try growing your own.