MM: Empanaditas
---------- Recipe via Meal-Master (tm) v8.05

Title: Empanaditas
Categories: Appetizers, Beef, Mexican
Yield: 12 Servings

1/2 lb Ground beef
2 T Raisins; finely chopped
1/4 t Salt
1/4 c Cottage cheese;sm curd,cream
1 ea Egg; large, separated
1 x 10-inch pastryrecipe,2 crust
1/4 c (1 med) Onion; finely chopped
2 T Chopped green olives
1/8 t Pepper
1 ea Egg;large hard cooked, *
1 t Water
2 t 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 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.

-----