Empanaditas

Directions

Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 tablespoon 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℉ (200℃).

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, 3½-inches in diameter.

Spoon on 2 teaspoons 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.