| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Dairy, Eggs | Mexican | Appetizers, Meats, Fruits, Mexican, Cheese/eggs | 12 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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. Posted to MM-Recipes Digest V3 #257 Date: Thu, 19 Sep 1996 19:11:02 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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