Moroccan Meat Pies

These were really tasty!

Based on this recipe:  http://www.tastebook.com/recipes/2976509-Moroccan-Meat-Turnovers

Ingredients:

1 large egg
1 box Pillsbury refrigerated pie crust (both crusts)
Water

1 teaspoon onion powder
1 teaspoon garlic powder

1 tablespoon tomato paste

1 pound extra lean ground beef
2 large carrots, finely diced
1/2 cup frozen grean peas
1 large potato, diced

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
splash of lemon juice
salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees (if baking immediately).

2. Line a cookie sheet with parchment paper and set aside.

3. Heat some water in a skillet, add diced carrots and potatoes and salt, cook over medium heat until soft. Add the tomato paste and spices and stir to combine.

4. Add meat to pan and saute for 3-4 minutes until liquid evaporates and meat is cooked. Stir in frozen peas and lemon juice. Taste & adjust seasoning as needed. (Sometimes I add a dash of Worcestershire sauce. )

5. On a sheet of parchment paper, unroll each pastry round. Cut each in half.  Spoon a few tablespoons of meat mixture in the center of one half of the pastry half-round, leaving a border around the edges.

6. Beat an egg with 1 tablespoon water and with a pastry brush, brush the edges of the pastry half-round.

7. Fold pastry half-round in half to form the turnover.
8. Using a fork, crimp edges of the quarter-rounds to seal.

9. Place on a baking sheet and brush with egg mixture. Poke a few venting holes in the top of each turnover.  Sprinkle with sesame seeds if desired.

10. Bake for 20-25 minutes until golden.


I only made four turnovers, but I probably had enough filling for six or seven.

KEEWERD