1Preheat oven to 350 degrees. In a mixing bowl, combine both packages of cream cheese, butter, and flour; beat until soft dough forms. Wrap in waxed paper and chill for 1 hour.
2In a large skillet, brown ground meats; then drain on paper towels. Return meat to skillet and add onion and saute. Add garlic, cumin, seasoned salt and jalapeno. Stir in tomato puree, pine nuts, and raisins. Simmer about 10 minutes.
3When dough chills, roll out 1/4 inch thickness and cut with a large biscuit cutter. Place a spoonful of the meat mixture on each dough round.
4With finger, dipped in beaten egg, spread egg around edges of dough, fold over and press edges with a fork. Place empadadas on a greased baking sheet and bake for 10-12 minutes or until golden brown.