Place the diced butter in a Ziploc or plastic bag and freeze while you gather the other ingredients(about 20-30mins)

Combine the flour, sugar, salt, and baking powder in a food processor.

Then add cream cheese, butter and pulse just until the crumbs of dough are the size of peas. Followed by eggs. Pulse about 4-5 times until the dough comes together. Remove dough and knead 3-4 times on a floured surface

Refrigerate while you make the filling.

Simmer on medium heat about 3-4 minutes until thickened. Set aside. Let it cool.

When ready to assemble place dough on a well floured surface roll it out.

Using a large mouth, glass, cookie cutter, bowl about 3- 4 " cut out circles by gently pressing on the dough and releasing it, Continue cutting out dough until all dough has been cut. Assembling Empanadas dough

Another way of sealing is by pressing the tines of a fork along the edges of the dough.

Carefully place each empanada on a baking sheet to bake or you may freeze to use later.

Bake at 375 for 15-18 minutes until cooked through.