Empanaditas Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Ground Beef,
1/4 cup: Onion, Finely Chopped, 1 Md
2 tbsp: Raisins, Finely Chopped
2 tbsp: Chopped Green Olives,
1/4 tsp: Salt,
1/8 tsp: Pepper,
1/4 cup: Cottage Cheese, Sm Curd,Cream
1 each: Egg, Large Hard Cooked, *
1 each: Egg, Large, Separated
1 tsp: Water,
10-Inch PastryRecipe, 2 crust
2 tsp: Milk,
Directions:
* 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.
Source from luhu.jp
~------------------------------------------------------
~----------------- 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.
Source from luhu.jp