Empanaditas

• 1/2 pound ground beef
• 1/4 cup onions finely chopped
• 2 tablespoons raisins, seedless finely chopped
• 2 tablespoons green olives chopped
• 1/4 teaspoon salt
• 18 teaspoon black pepper
• 1/4 cup cottage cheese small curdles, creamed
• 1 large eggs hard cooked, peeled, chopped
• 1 large eggs separated
• 1 teaspoon water
• 1 each pie shell (9 inch) 10 inch
• 2 teaspoons milk

1. Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 tablespoon of fat and the beef in the skillet.
2. Stir in onion, raisins, olives, salt and pepper.
3. Cover and cook over low heat for 5 minutes.
4. Stir in cottage cheese and hard cooked egg.
5. Heat oven to 400F (200C).
6. Mix egg white and water until slightly foamy; reserve.
7. Prepare pastry dough; gather into a ball.
8. Divide into halves.
9. Shape into 2 flattened rounds on lightly floured cloth covered surface.
10. Roll 1 round of pasty into circle, about 14 inches in diameter.
11. Cut into 11 or 12 circles, 3 1/2-inches in diameter.
12. Spoon on 2 teaspoons of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture.
13. Fold pastry circle up over filling; press edge with fork to seal.
14. Place empanaditas on ungreased cookie sheet.
15. Repeat with remaining pastry circles.
16. Gather any remianing pastry; shape into another round.
17. Repeat rolling cutting and filling.
18. Beat egg yolk and milk until well blended; brush over tops of empanaditas.
19. Bake until golden brown, 15 to 20 minutes.
20. Serve warm.

ground beef, onions, raisins, green olives, salt, black pepper, cottage cheese, eggs, eggs, water, pie shell, milk

Taken from recipeland.com/recipe/v/empanaditas-36961 (may not work)