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     Title: Empanaditas
 Categories: Appetizers
      Yield: 12 servings
 
    1/2 lb Ground Beef
    1/4 c  Onion; Finely Chopped, 1 Md
      2 T  Raisins; Finely Chopped
      2 T  Chopped Green Olives
    1/4 t  Salt
    1/8 t  Pepper
    1/4 c  Cottage Cheese;Sm Curd,Cream
      1 ea Egg;Large Hard Cooked, *
      1 ea Egg; Large, Separated
      1 t  Water
      1 x  10-Inch PastryRecipe,2 crust
      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.





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