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1
Cook and stir grnd beef in 10-inch skillet, breaking up into small pcs, till brown; drain reserving 1 Tbsp.
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2
of fat and the beef in the skillet.
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3
Stir in onion, raisins, olives, salt and pepper.
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4
Cover and cook over low heat for 5 min.
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5
Stir in cottage cheese and hard cooked egg.
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6
Heat oven to 400 degrees F.
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7
Mix egg white and water till slightly foamy; reserve.
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8
Prepare pastry dough; gather into a ball.
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9
Divide into halves.
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10
Shape into 2 flattened rounds on lightly floured cloth covered surface.
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11
Roll 1 round of pasty into circle, about 14 inches in diameter.
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12
Cut into 11 or possibly 12 circles, 3 1/2-inches in diameter.
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13
Spoon on 2 tsp.
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14
of the beef mix at the center of each circle.
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15
Brush edge of pastry with egg white mix.
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16
Fold pastry circle up over filling; press edge with fork to seal.
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17
place empanaditas on ungreased cookie sheet.
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18
Repeat with remaining pastry circles.
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19
Gather any remianing pastry; shape into another round.
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20
Repeat rolling cutting and filling.
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21
Beat egg yolk and lowfat milk till well blended; brush over tops of empanaditas.
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22
Bake till golden, 15 to 20 min.
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23
Serve hot.
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24
* Hard boiled egg should be peeled and minced.
