MOROCCAN EMPANADAS

Moroccan Empanadas image

My family goes for Moroccan flavors, so I make empanada pastries using beef and apricot preserves. It's a flaky hand pie with a spicy dipping sauce. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Time 45m

Yield 20 servings.

Number Of Ingredients 13

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
SAUCE:
1/2 cup apricot preserves
1/2 cup chili sauce

Steps:

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., 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 baking sheets. Top each with 1 rounded tablespoon beef mixture. Top with remaining crust circles; press edges with a fork to seal., 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., Meanwhile, in a microwave, warm sauce ingredients, stirring to combine. Serve with empanadas. Freeze option: Cover and freeze unbaked empanadas on waxed paper-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed, increasing time as necessary. Prepare sauce as directed.

Nutrition Facts : Calories 215 calories, Fat 11g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 0 fiber), Protein 5g protein.