Empanaditas
Yield: 12 Servings
Ingredients:
- 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
Instructions:
* 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.
