Empanaditas

---------- Recipe via Meal-Master (tm) v8.01

Title: Empanaditas
Categories: Appetizers, Mexican, Ground beef, Beef
Yield: 12 servings

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

* 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.

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