Empanaditas

Recipe Ingredients

1/2 lb	227g / 8oz	Ground beef
1/4 cup	15g / 0.5oz	Onion
2 tablespoons	30ml	Raisins
2 tablespoons	30ml	Green olive
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/4 cup	36g / 1.3oz	Cottage cheese
1		Egg
1		Egg
1 teaspoon	5ml	Water
1		Pastry crust
2 teaspoons	10ml	Milk

Recipe Instructions

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 400F.

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 pastry into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 tsp. 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.

Source:
Mario Batali

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