Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 tablespoon 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 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 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.

* Hard boiled egg should be peeled and chopped.