---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Empanaditas
  Categories: Appetizers, Meats, Fruits, Mexican, Cheese/eggs
       Yield: 12 servings
  
       1 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    Egg;Large Hard Cooked, *
       1    Egg; Large, Separated
       1 ts Water
            10-Inch PastryRecipe,2 crust
       2 ts Milk
  
   *  Hard boiled egg should be peeled and chopped.
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   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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