Title: Empanaditas
Categories: Appetizers Meats Fruits Mexican Cheese/eggs
Servings: 12

1/2 lb Ground Beef
1/4 c Onion; Finely Chopped, 1 Md
2 T Raisins; Finely Chopped
2 T Chopped Green Olives
1/4 t Salt
1/8 t Pepper
1/4 c Cottage Cheese;Sm Curd,Cream
1 ea Egg;Large Hard Cooked, *
1 ea Egg; Large, Separated
1 t Water
1 x 10-Inch PastryRecipe,2 crust
2 t Milk

* Hard boiled egg should be peeled and chopped.
~----------------- 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.

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