---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Empanaditas
  Categories: Appetizers, Mexican, Ground beef, Beef
       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.
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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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