JNA Institute of Culinary Arts

Recipe Database - www.culinaryarts.edu

 

Empanaditas

 

4 ounces Ground Beef
2 tablespoons Onion -- Finely Chopped
1 tablespoon Raisins -- Finely Chopped
1 tablespoon Chopped Green Olives
1 dash Salt
1/2 dash Pepper
2 tablespoons Cottage Cheese; Sm Curd -- Cream
1/2 Egg; Large Hard Cooked -- *
1 Egg -- Separated
1/2 teaspoon Water
1 Pastry Recipe
1 teaspoon 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. Shape into a flattened round on lightly floured cloth covered surface. Roll 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 teaspoons 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 remaining pastry; shape into another round.


Repeat rolling, cutting, filling, and sealing. 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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