Moroccan Empanadas

• 3/4 pound ground beef
• 1 medium onion, chopped
• 3 ounces cream cheese, softened
• 1/3 cup apricot preserves
• 1/4 cup finely chopped carrot
• 3/4 teaspoon Moroccan seasoning (ras el hanout) or 1/2 teaspoon ground cumin plus 1/4 teaspoon ground coriander and dash cayenne pepper
• 1/4 teaspoon salt
• 3 sheets refrigerated pie crust
• 1 large egg yolk, beaten
• 1 tablespoon sesame seeds
• 1/2 cup apricot preserves
• 1/2 cup chili sauce

1. Preheat oven to 425u0b0. 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.
2. 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
3. . Top each with 1 rounded tablespoon beef mixture. Top with remaining crust circles; press edges with a fork to seal.
4. 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.
5. Meanwhile, in a microwave, warm sauce ingredients, stirring to combine. Serve with empanadas.
6. Cover and freeze unbaked empanadas on waxed paper-lined
7. until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed, increasing time as necessary. Prepare sauce as directed.

ground beef, onion, cream cheese, apricot preserves, carrot, hanout, salt, crust, egg yolk, sesame seeds, apricot preserves, chili sauce

Taken from www.tasteofhome.com/recipes/moroccan-empanadas/ (may not work)