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Lion-san prepares empanaditas for baking

½ lb. ground beef
¼ c. finely chopped onion (one small onion)
2 T. raisins, chopped
2 T. green olives, chopped
¼ tsp. salt
1/8 tsp. pepper
¼ c. small curd creamed cottage cheese
1 hard-cooked egg, peeled and chopped
1 raw egg, separated
1 tsp. water
2 tsp. milk
Pastry dough (see recipe below)

Brown ground beef in 10” skillet, breaking into small pieces.  Drain all but 1 T. fat from skillet.  Stir in onions, 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.  Whisk egg white and water until slightly foamy.  Roll out half of pastry dough to 14” round.  Cut eleven or twelve  3 ½” diameter circles. 
Brush edge of each circle with egg white mixture, then spoon two teaspoons of beef mixture onto the center of the circle.  Fold pastry circle up over filling; press edge with fork to seal.  Place empanaditas on ungreased cookie sheet.  Repeat with other half of pastry dough and remaining filling. (Gather and reroll pastry scraps once to make additional circles.)
Whisk egg yolk and milk until well blended.  Brush over tops of pastries.  Bake until golden brown, 15 to 20 minutes.  Serve warm.

Pastry Dough

2 c. unbleached all purpose flour
1 tsp. salt
¾ c. shortening
1/3 c. cold water