Moroccan Meat Turnovers

Name: Moroccan Meat Turnovers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 large egg; 2 tbsp olive oil; 0.5 onion; 1 large tomatoes; 1 tbsp tomato paste; 0.5 lb ground beef; 1 fresh garlic clove; 1 tbsp chopped fresh parsley; 0.25 tsp ground cumin; 0.25 tsp paprika; 0.25 tsp ground cinnamon; 0.25 tsp cayenne pepper; 0.25 tsp fine sea salt; 0.25 tsp fresh ground black pepper; 1 pinch ground ginger; 1 lb puff pastry; sesame seeds

Beef, tomatoes and puff pastry come together in this dish, fragrant with clove and cumin and baked in the oven.

45 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 25 min · 45 min total
Difficulty: medium

1
Preheat oven to 400°F Lina a cookie sheet with parchment paper; set aside. In a small bowl, lightly beat the egg with 1 tablespoon water. Set aside.
2
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.
3
Meanwhile, in a medium bowl, combine the ground meat, minced garlic, parsley, cumin, paprika, cinamon, cayenne pepper, salt, pepper, and ginfer. Mix well.
4
Add the meat mixture to the pan. Saute for 4 minutes. 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.
4 min
5
Bake for 25 minutes, until pastry is puffed and golden.
25 min