MOROCCAN EMPANADAS
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
Categories Appetizers
Time 45m
Yield 20 servings.
Number Of Ingredients 13
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.
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Agha Sayeed
s@yahoo.comThese empanadas are the worst thing I've ever eaten. I would not feed them to my dog.
Usman Khangame
uk@gmail.comI would not recommend these empanadas. They're not worth the time or money.
Mala Xra
m_xra50@hotmail.comI was disappointed with these empanadas. The filling was bland and the pastry was dry.
Fermin A, Miera
m@aol.comI'm not sure what all the hype is about these empanadas. They're good, but they're not amazing.
nahima sanny
n_s57@aol.comThese empanadas are a bit pricey, but they're worth it. They're made with high-quality ingredients and they taste amazing.
alexutio
alexutio@gmail.comI made these empanadas for my family and they loved them. They're a great way to get your kids to eat their vegetables.
L.S V.B
v.l@hotmail.comThese empanadas are perfect for a party or potluck. They're easy to make ahead of time and they always disappear quickly.
Biokoro Godswill
g-biokoro@gmail.comI'm not a big fan of Moroccan food, but I really enjoyed these empanadas. They're a great way to try something new.
Ch Rizwan
c.r93@aol.comThese empanadas are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
Rony Mondal
mondal-rony@hotmail.co.ukI've made these empanadas several times now and they're always a hit. They're so flavorful and the pastry is always perfect.
Mahdi Hoseyni
h-mahdi@yahoo.comThese empanadas are a great way to use up leftover chicken or beef. They're also perfect for a quick and easy weeknight meal.
Aminu Yau muhammad
a.m@gmail.comOverall, I thought these empanadas were very good. I would definitely make them again.
Saheb Khan
k.saheb21@gmail.comI had some trouble getting the pastry to seal properly, but the empanadas still tasted good.
Miss Oishe
miss@hotmail.co.ukThese empanadas were a little too spicy for my taste, but my husband loved them.
Manik Sah
msah13@hotmail.frI used a different type of pastry for the empanadas and they still turned out great. This recipe is very versatile.
Mary Short
m-short@gmail.comI added some extra spices to the filling to give them a little more kick. They were delicious!
Elias Gebru
eliasgebru41@gmail.comThe recipe was easy to follow and the empanadas turned out perfectly. I will definitely be making these again.
Richard McJunkins
m-richard@hotmail.co.ukI made these empanadas for a party and they were a huge hit! Everyone loved them.
Cameron Griffin
gc@yahoo.comThese empanadas are a delicious and easy way to enjoy Moroccan flavors. The filling is flavorful and the pastry is flaky and golden brown.