Sausage Empanadas

Cream butter and cream cheese. Add salt and flour and mix well. Chill dough several hours or overnight. Remove dough from refrigerator and let it warm for 30 minutes or until it is no longer stiff. Roll out to 1/8" thickness on floured board. Cut into 3" circles. Place a 1" ball of raw sausage in each circle and fold dough over to form a "turnover". (NOTE: Sausage balls may have to be smaller if the dough circle will not reach over the ball.) Press edges of dough with a fork to seal. Sprinkle top with paprika.