Title: Empanaditas
Categories: Appetizer Ground Mexican
Yield: 12 Servings
| 1/2 | lb | Ground Beef |
| 1/4 | c | Onion, Finely Chopped |
| 2 | tb | Raisins, Finely Chopped |
| 2 | tb | Chopped Green Olives |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Cottage Cheese, Small Curd |
| 1 | lg | Egg, Hard Cooked * |
| 1 | lg | Egg, Separated |
| 1 | ts | Water |
| 1 | | 10" Double Crush Pie Shell |
| 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 400øF. 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.