Empanaditas Recipe

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Empanaditas

Artist:	_	Yield:	12
Categories:	Appetizers, Meats, Mexican, North American, South American	Rating:	0
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Ingredients:

Procedures:

1	* hard boiled egg should be peeled and chopped.
2	~--------------------------------------------------------------------- ~--- 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.
3	Stir in onion, raisins, olives,salt and pepper.
4	Cover and cook over low heat for 5 minutes.
5	Stir in cottage cheese and hard cooked egg.
6	Heat oven to 400 °F.
7	Mix egg white and water until slightly foamy; reserve.
8	Prepare pastry dough; gather into a ball.
9	Divide into halves.
10	Shape into 2 flattened rounds on lightly floured cloth covered surface.
11	Roll 1 round of pasty into circle, about 14 inches in diameter.
12	Cut into 11 or 12 circles, 3 ?inches in diameter.
13	Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture.
14	Fold pastry circle up over filling; press edge with fork to seal.
15	Place empanaditas on ungreased cookie sheet.
16	Repeat with remaining pastry circles.
17	Gather any remianing pastry; shape into another round.
18	Repeat rolling cutting and filling.
19	Beat egg yolk and milk until well blended; brush over tops of empanaditas.
20	Bake until golden brown, 15 to 20 minutes. serve warm