Empanaditas

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1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 Md
2 tb Raisins; Finely Chopped 2 tb Chopped Green Olives
1/4 ts Salt 1/8 ts Pepper
1/4 c Cottage Cheese;Sm Curd,Cream 1 ea Egg;Large Hard Cooked, *
1 ea Egg; Large, Separated 1 ts Water
1 x 10-Inch PastryRecipe,2 crust 2 ts Milk
12 servings
* Hard boiled egg should be peeled and chopped.
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Cook and stir ground beef in 10-inch skillet, breaking up into small
pieces, until brown; drain reserving 1 T 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.
Heat oven to 400 degrees F. Mix egg white and water until slightly foamy;
reserve. 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. Spoon on 2 t 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 remianing pastry; shape into another round. Repeat
rolling cutting and filling. Beat egg yolk and milk until well blended;
brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes.
Serve warm.