Empanaditas Recipe is a dish made of flour, water and salt. The dough is kneaded and then flattened. It is then cut into small pieces and fried.
Hard boiled egg should be peeled and chopped.
~Cook and stir ground beef in 10-inch skillet, breaking up into smallpieces, until brown; drain reserving 1 T of fat and the beef in theskillet.
Stir in onion, raisins, olives,salt and pepper.
Cover and cookover 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 into11 or 12 circles, 3 1/2-inches in diameter.
Spoon on 2 t of the beefmixture at the center of each circle; brush edge of pastry with egg whitemixture.
Fold pastry circle up over filling; press edge with fork to seal.
place empanaditas on ungreased cookie sheet.
Repeat with remaining pastrycircles.
Gather any remianing pastry; shape into another round.
Repeatrolling 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.
Ingredients
Directions
Hard boiled egg should be peeled and chopped.
~Cook and stir ground beef in 10-inch skillet, breaking up into smallpieces, until brown; drain reserving 1 T of fat and the beef in theskillet.
Stir in onion, raisins, olives,salt and pepper.
Cover and cookover 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 into11 or 12 circles, 3 1/2-inches in diameter.
Spoon on 2 t of the beefmixture at the center of each circle; brush edge of pastry with egg whitemixture.
Fold pastry circle up over filling; press edge with fork to seal.
place empanaditas on ungreased cookie sheet.
Repeat with remaining pastrycircles.
Gather any remianing pastry; shape into another round.
Repeatrolling 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.
