Moroccan Empanadas

Name: Moroccan Empanadas
Ingredients: 3/4 pound ground beef; 1 medium onion, chopped; 3 ounces cream cheese, softened; 1/3 cup apricot preserves; 1/4 cup finely chopped carrot; 3/4 teaspoon Moroccan seasoning (ras el hanout) or 1/2 teaspoon ground cumin plus 1/4 teaspoon ground coriander and dash cayenne pepper; 1/4 teaspoon salt; 3 sheets refrigerated pie crust; 1 large egg yolk, beaten; 1 tablespoon sesame seeds; 1/2 cup apricot preserves; 1/2 cup chili sauce

12 ingredients

7 steps

Ingredients

3/4 pound ground beef
1 medium onion, chopped
3 ounces cream cheese, softened
1/3 cup apricot preserves
1/4 cup finely chopped carrot
3/4 teaspoon Moroccan seasoning (ras el hanout) or 1/2 teaspoon ground cumin plus 1/4 teaspoon ground coriander and dash cayenne pepper
1/4 teaspoon salt
3 sheets refrigerated pie crust
1 large egg yolk, beaten
1 tablespoon sesame seeds
1/2 cup apricot preserves
1/2 cup chili sauce

Directions

1

Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 5-7 minutes; drain. Stir in cream cheese, preserves, carrot and seasonings. Cool slightly.
2

On a lightly floured work surface, unroll sheets of pie crust. Cut 40 circles with a floured 3-in. cookie cutter, rerolling crust as necessary. Place half of the circles 2 in. apart on parchment-lined
3

. Top each with 1 rounded tablespoon beef mixture. Top with remaining crust circles; press edges with a fork to seal.
4

Brush tops with egg yolk; sprinkle with sesame seeds. Cut slits in tops. Bake until golden brown, 12-15 minutes. Remove from pan to a wire rack.
5

Meanwhile, in a microwave, warm sauce ingredients, stirring to combine. Serve with empanadas.
6

Cover and freeze unbaked empanadas on waxed paper-lined
7

until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed, increasing time as necessary. Prepare sauce as directed.