Empanaditas

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. ~

- 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.