For the dough:
2 sticks butter (1 cup), room temperature
1 package cream cheese (8 ounces), room temperature
2 cups flour
1/2 teaspoon salt
1 pound ground sirloin
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 medium onion, diced
1 tomato, diced
3 tablespoons prepared crunchy peanut butter
Make dough: In a medium bowl, combine ingredients and mix well with hands. Pat it into a ball, wrap in plastic wrap and refrigerate at least two hours.
Make filling: In a medium skillet, brown ground sirloin in a little olive oil. Season with salt and red pepper flakes. Stir in onion and tomato and let simmer, uncovered, 10 - 15 minutes, until onion is tender and most of the liquid has cooked off. Remove from heat and fold in peanut butter. Allow to cool down a bit.
Preheat oven to 375 degrees F. (I use the convection setting for these).
Flour a surface, cut dough in half and roll until about 1/8" thick. Using a round 2" cookie cutter, cut out pastry rounds. Flatten with hand. Place one teaspoon filling off-center, fold dough over and crimp edges with a fork.
Place turnovers on a ungreased baking sheet and cook for 8 - 12 minutes, or until golden brown. Remove from oven and sprinkle tops with a dusting of salt. Makes 48. Note: Freezes well - after cooking, allow to cool on baking sheet, place in freezer uncovered and when frozen, transfer to a plastic bag to store. To reheat: place frozen turnovers on baking sheet and bake in a 400 degree oven for about 20 minutes.