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In a bowl, combine the first nine ingredients;
set aside. On a lightly floured surface, roll
out one-fourth of the pastry into an 8in
circle. Mound 1 cup filling on half of the
circle. Moisten edges with water; fold dough
over filling and press the edges with a fork to
seal. Place on an unreleased baking sheet.
Repeat with remaining pastry and filling. Cut
slits in remaining pastry and filling. Cut
slits in top of each; brush with cream. Bake at
450 for 20-25 minutes or until golden brown.
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