Empanaditas Recipe

* Hard boiled egg should be peeled and chopped.

Step 1

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 remaining 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.

Things You'll Need

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

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