1 pound ground beef
1/4 cup onion, finely chopped, 1 medium
2 tablespoons raisins, finely chopped
2 tablespoons chopped green olives
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup small curd cottage cheese
1 large hard-boiled egg, peeled and chopped
1 large egg, separated
1 teaspoon water
2 crusts pastry dough
2 teaspoons milk
Servings: 12
1. Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 tablespoon of fat and the beef in the skillet. Stir in onion, raisins, olives, salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg.
2. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve.
3. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter.
4. Spoon on 2 teaspoons of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remaining pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas.
5. Bake until golden brown, 15 to 20 minutes. Serve warm.
Servings: 12
1/4 cup onion, finely chopped, 1 medium
2 tablespoons raisins, finely chopped
2 tablespoons chopped green olives
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup small curd cottage cheese
1 large hard-boiled egg, peeled and chopped
1 large egg, separated
1 teaspoon water
2 crusts pastry dough
2 teaspoons milk
Servings: 12
1. Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 tablespoon of fat and the beef in the skillet. Stir in onion, raisins, olives, salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg.
2. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve.
3. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter.
4. Spoon on 2 teaspoons of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remaining pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas.
5. Bake until golden brown, 15 to 20 minutes. Serve warm.
Servings: 12
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