Empanaditas
Yield
12 servingsPrep
25 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground beef
|
|
| ¼ | cup |
onions
finely chopped |
|
| 2 | tablespoons |
raisins, seedless
finely chopped |
|
| 2 | tablespoons |
green olives
chopped |
*
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | cup |
cottage cheese
small curdles, creamed |
*
|
| 1 | large |
eggs
hard cooked, peeled, chopped |
|
| 1 | large |
eggs
separated |
|
| 1 | teaspoon |
water
|
|
| 1 | each |
pie shell (9 inch)
10 inch |
|
| 2 | teaspoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground beef
|
|
| 59 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
raisins, seedless
finely chopped |
|
| 3E+1 | ml |
green olives
chopped |
*
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 59 | ml |
cottage cheese
small curdles, creamed |
*
|
| 1 | large |
eggs
hard cooked, peeled, chopped |
|
| 1 | large |
eggs
separated |
|
| 5 | ml |
water
|
|
| 1 | each |
pie shell (9 inch)
10 inch |
|
| 1E+1 | ml |
milk
|
|
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.
