1 lb Ground beef
2 tb Raisins; finely chopped
1/4 ts Salt
1/4 c Cottage cheese; sm curd, cream
1 lg Egg; separated
1 Pastry recipe; two 10" crusts
1/4 c Onion; finely chopped, 1 md
2 tb Green olives; chopped
1/8 ts Pepper
1 lg Egg; hard cooked *
1 ts Water
2 ts 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 tb 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" in diameter. Cut into 11 or 12 circles, 3-1/2"
in diameter. Spoon on 2 tb 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.
