Categories: Appetizers, Mexican, Ground beef, Beef 
      Yield: 12 servings 
  
    1/2 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 ea Egg;large hard cooked, * 
      1 ea Egg; large, separated               1 ts Water 
      1 x  10-inch pastryrecipe,2 crust        2 ts Milk 
  
  *  Hard boiled egg should be peeled and chopped. 
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  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.