Empanaditas

Serves:

Ingredients:

1/2 lb Ground beef
10-inch pastryrecipe,2 crust
1 ts Water
1 Egg; large, separated
1 Egg;large hard cooked, *
1/4 c Cottage cheese;sm curd,cream
1/8 ts Pepper
1/4 ts Salt
2 tb Chopped green olives
2 tb Raisins; finely chopped
1/4 c Onion; finely chopped, 1 md
2 ts Milk

Method:

* 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.