| 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>
A Message from our Provider:
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