Empanaditas

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
1/4 cup	15g / 0.5oz	Onion, finely chopped - 1 md
2 tablespoons	30ml	Raisins - finely chopped
2 tablespoons	30ml	Chopped green olives
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/4 cup	59ml	Cottage cheese, sm curd - cream
1		Egg, large hard cooked*
1		Egg, large - separated
1 teaspoon	5ml	Water
		Pastry recipe - 2 crust
2 teaspoons	10ml	Milk

Recipe 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 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 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 remaining 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:
Homemade Good News (Vol 5 No 6)

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