Empanaditas
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Empanaditas
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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