Moroccan Meat Turnovers

Name: Moroccan Meat Turnovers
Ingredients: 1 large egg; 2 tablespoons olive oil; 1/2 onion, finely chopped; 1 large tomatoes, chopped; 1 tablespoon tomato paste; 1/2 lb ground beef; 1 fresh garlic clove, minced; 1 tablespoon chopped fresh parsley; 1/4 teaspoon ground cumin; 1/4 teaspoon paprika; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1/4 teaspoon fine sea salt; 1/4 teaspoon fresh ground black pepper; 1 pinch ground ginger; 1 lb puff pastry; sesame seeds

17 ingredients

7 steps

Ingredients

1 large egg
2 tablespoons olive oil
1/2 onion, finely chopped
1 large tomatoes, chopped
1 tablespoon tomato paste
1/2 lb ground beef
1 fresh garlic clove, minced
1 tablespoon chopped fresh parsley
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 pinch ground ginger
1 lb puff pastry
sesame seeds

Directions

1

Preheat oven to 400°F Lina a cookie sheet with parchment paper; set aside.
2

In a small bowl, lightly beat the egg with 1 tablespoon water. Set aside.
3

Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until shiny. Add the chopped garlic, chopped tomato, and tomato paste. Saute for 3 minutes.
4

Meanwhile, in a medium bowl, combine the ground meat, minced garlic, parsley, cumin, paprika, cinamon, cayenne pepper, salt, pepper, and ginfer. Mix well.
5

Add the meat mixture to the pan. Saute for 4 minutes.
6

On a sheet of parchment paper, slightly roll out each puff pastry square. spoon 2 heaping tablespoons of meat mixture into the center of each square. Brush the enges with egg mixture and sprinkle the sesame seeds.
7

Bake for 25 minutes, until pastry is puffed and golden.