Moroccan Empanadas
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 20
- 1/4 teaspoon salt
- sauce:
- 1/2 cup chili sauce
- 1 medium onion chopped
- 3 ounces cream cheese softened
- 1/3 cup apricot preserves
- 1 tablespoon sesame seeds
- 3/4 pound ground beef
- 1 large egg yolk beaten
- 1/2 cup apricot preserves
- 1/4 cup finely chopped carrot
- 3/4 teaspoon moroccan seasoning (ras el hanout) or 1/2 teaspo
- 3 sheets refrigerated pie pastry
- Carbohydrate 6.66035929427918 g
- Cholesterol 26.7332767465 mg
- Fat 4.73480792111858 g
- Fiber 0.17651433559432 g
- Protein 3.82813990088077 g
- Saturated Fat 1.96770862538988 g
- Serving Size 1 1 servings. (38g)
- Sodium 30.6176265376173 mg
- Sugar 6.48384495868486 g
- Trans Fat 0.621549373140427 g
- Calories 83 calories
Preheat oven to 425degrees. In a large skillet, cook beef and onion over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in cream cheese, preserves, carrot and seasonings. Cool slightly., On a lightly floured work surface, unroll pastry. Cut 40 circles with a floured 3-in. cookie cutter, rerolling dough as necessary. Place half of the circles 2 in. apart on parchment paper-lined baking sheets. Top each with 1 rounded tablespoon beef mixture. Top with remaining pastry circles; press edges with a fork to seal., Brush tops with egg yolk; sprinkle with sesame seeds. Cut slits in tops. Bake 12-15 minutes or until golden brown. 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 resealable plastic freezer bags; return to freezer. To use, bake empanadas as directed, increasing time as necessary. Prepare sauce as directed.
