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1
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.
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2
Stir in onion, raisins, olives, salt and pepper.
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3
Cover and cook over low heat for 5 minutes.
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4
Stir in cottage cheese and hard cooked egg.
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5
Heat oven to 400F (200C).
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6
Mix egg white and water until slightly foamy; reserve.
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7
Prepare pastry dough; gather into a ball.
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8
Divide into halves.
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9
Shape into 2 flattened rounds on lightly floured cloth covered surface.
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10
Roll 1 round of pasty into circle, about 14 inches in diameter.
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11
Cut into 11 or 12 circles, 3 1/2-inches in diameter.
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12
Spoon on 2 teaspoons of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture.
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13
Fold pastry circle up over filling; press edge with fork to seal.
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14
Place empanaditas on ungreased cookie sheet.
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15
Repeat with remaining pastry circles.
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16
Gather any remianing pastry; shape into another round.
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17
Repeat rolling cutting and filling.
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18
Beat egg yolk and milk until well blended; brush over tops of empanaditas.
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19
Bake until golden brown, 15 to 20 minutes.
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20
Serve warm.
