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1/2 pound Ground Beef
1/4 cup Onion; Finely Chopped -- 1 Md
2 tablespoons Raisins -- Finely Chopped
2 tablespoons Chopped Green Olives
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Cottage Cheese;Sm Curd -- Cream
1 each Egg;Large Hard Cooked -- *
1 each Egg; Large -- Separated
1 teaspoon Water
10-Inch Pastry Recipe -- 2 crust
2 teaspoons 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.

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