Empanaditas

12 servings

1/2 lb Ground beef
2 tb Raisins; finely chopped
1/4 ts Salt
1/4 c Cottage cheese;sm curd,cream
1 ea Egg; large, separated
1 x 10-inch pastryrecipe,2 crust
1/4 c Onion; finely chopped, 1 md
2 tb Chopped green olives
1/8 ts Pepper
1 ea Egg;large hard cooked, *
1 ts Water
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.