Ingredients
3/4 pound ground beef1 medium onion, chopped3 ounces cream cheese, softened1/3 cup apricot preserves1/4 cup finely chopped carrot3/4 teaspoon Moroccan seasoning (ras el hanout) or 1/2 teaspoon ground cumin plus 1/4 teaspoon ground coriander and dash cayenne pepper1/4 teaspoon salt3 sheets refrigerated pie crust1 large egg yolk, beaten1 tablespoon sesame seedsSAUCE:1/2 cup apricot preserves1/2 cup chili sauce
Preparation
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.
