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 ⓘ
Instructions
- 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
- . 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.
- Cover and freeze unbaked empanadas on waxed paper-lined
- 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 & Diet Analysis (per serving)
799
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).