Cook ground beef in a skillet over medium heat, breaking it into small pieces, until browned.

Drain excess fat, reserving 1 tablespoon in the skillet.

Stir in finely chopped onion, chopped raisins, chopped green olives, salt, and pepper.

Cover and cook over low heat for 5 minutes.

Stir in small curd creamed cottage cheese and chopped hard-cooked egg.

Heat oven to 400°F (200°C).

Mix egg white and water until slightly foamy and reserve for brushing.

Prepare pastry dough and gather into a ball.

Divide the dough into halves.

Shape each half into a flattened round on a lightly floured surface.

Roll one round of pastry into a circle, approximately 14 inches in diameter.

Cut the pastry into 11 or 12 circles, each about 3 1/2 inches in diameter.

Spoon 2 teaspoons of beef mixture onto the center of each circle.

Brush the edge of the pastry with the egg white mixture.

Fold the pastry circle over the filling to form a half-moon shape.

Press the edge with a fork to seal.

Place the empanaditas on an ungreased cookie sheet.

Repeat with the remaining round of pastry and filling.

Gather any remaining pastry, shape it into another round, and repeat the rolling, cutting, and filling process.

Beat the egg yolk and milk until well blended.

Brush the tops of the empanaditas with the egg yolk mixture.

Bake until golden brown, for approximately 15 to 20 minutes.

Serve the empanaditas warm.

FOR THE ALMOND RED SAUCE: Place almonds in a food processor or blender and process until finely ground.

Cook finely chopped onion and crushed garlic in vegetable oil over medium heat, stirring frequently, until the onion is tender.

Stir in tomato sauce, paprika, ground red chiles, and ground red pepper.

Heat the mixture to boiling and then reduce the heat to low.

Simmer for 1 minute, stirring constantly, then stir in the ground almonds.

Serve the sauce hot.

FOR THE JALAPENO CREAM SAUCE: Cook seeded and finely chopped jalapeno chiles and finely chopped garlic in vegetable oil over low heat, stirring frequently, until the chiles are tender, about 4 minutes.

Remove from heat and stir in creme fraiche, salt, and pepper.

FOR THE QUICK CREME FRAICHE: Gradually stir whipping cream into dairy sour cream.

Cover and refrigerate for up to 48 hours.