---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EMPANADITAS
  Categories: Appetizers, Meats, Fruits, Mexican, Eggs
       Yield: 12 servings
  
     1/2 lb Ground Beef
     1/4 c  Onion; Finely Chopped, 1 Md
       2 tb Raisins; Finely Chopped
       2 tb Chopped Green Olives
     1/4 ts Salt
     1/8 ts Pepper
     1/4 c  Cottage Cheese;Sm Curd,Cream
       1 ea Egg;Large Hard Cooked, *
       1 ea Egg; Large, Separated
       1 ts Water
       1 x  10-Inch PastryRecipe,2 crust
       2 ts 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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