Empanaditas

Name: Empanaditas
Ingredients: 1/2 pound ground beef; 1/4 cup onions finely chopped; 2 tablespoons raisins, seedless finely chopped; 2 tablespoons green olives chopped; 1/4 teaspoon salt; 18 teaspoon black pepper; 1/4 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

12 ingredients

20 steps

Ingredients

1/2 pound ground beef
1/4 cup onions finely chopped
2 tablespoons raisins, seedless finely chopped
2 tablespoons green olives chopped
1/4 teaspoon salt
18 teaspoon black pepper
1/4 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

Directions

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.
2

Stir in onion, raisins, olives, salt and pepper.
3

Cover and cook over low heat for 5 minutes.
4

Stir in cottage cheese and hard cooked egg.
5

Heat oven to 400F (200C).
6

Mix egg white and water until slightly foamy; reserve.
7

Prepare pastry dough; gather into a ball.
8

Divide into halves.
9

Shape into 2 flattened rounds on lightly floured cloth covered surface.
10

Roll 1 round of pasty into circle, about 14 inches in diameter.
11

Cut into 11 or 12 circles, 3 1/2-inches in diameter.
12

Spoon on 2 teaspoons of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture.
13

Fold pastry circle up over filling; press edge with fork to seal.
14

Place empanaditas on ungreased cookie sheet.
15

Repeat with remaining pastry circles.
16

Gather any remianing pastry; shape into another round.
17

Repeat rolling cutting and filling.
18

Beat egg yolk and milk until well blended; brush over tops of empanaditas.
19

Bake until golden brown, 15 to 20 minutes.
20

Serve warm.