Best 2 Moroccan Empanadas Recipes
Tantalize your taste buds with the enticing flavors of Moroccan empanadas, a delightful fusion of North African and Spanish culinary traditions. These savory pastries boast a golden, flaky crust encasing a delectable filling of spiced ground beef, aromatic vegetables, and a hint of fragrant herbs. Embark on a culinary journey as we explore two captivating recipes for Moroccan empanadas: one featuring a classic beef filling and the other showcasing a tantalizing blend of chicken, almonds, and preserved lemon. Each recipe offers a unique taste experience, ensuring that every bite is a symphony of flavors.
**Beef Empanadas:**
Indulge in the quintessential Moroccan empanada, where succulent ground beef takes center stage. Savor the harmonious blend of spices, including cumin, paprika, and coriander, which infuse the meat with warmth and depth of flavor. Finely chopped onions, bell peppers, and tomatoes add a delightful crunch and freshness, while a touch of aromatic herbs like parsley and cilantro brings a vibrant herbaceousness to the filling.
**Chicken, Almond, and Preserved Lemon Empanadas:**
Embark on a culinary adventure with this innovative empanada recipe that combines tender chicken, crunchy almonds, and the tangy zest of preserved lemons. Savor the subtle sweetness of almonds as they complement the savory chicken, while preserved lemons impart a unique briny and citrusy note. A medley of spices, including cumin, ginger, and turmeric, adds a layer of warmth and complexity to the filling, creating a harmonious balance of flavors.
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.
BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO)
To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 8 to 10 large empanadas
Number Of Ingredients 13
Steps:
- Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
- Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
- Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.
Tips:
- For the perfect empanada dough, use a combination of all-purpose flour and semolina flour. The semolina flour will give the dough a slightly grainy texture and a nutty flavor.
- Make sure the dough is well-rested before rolling it out. This will help prevent it from tearing.
- When filling the empanadas, don't overstuff them. Otherwise, they will be difficult to seal and may burst open during frying.
- To get a golden brown crust, fry the empanadas in hot oil. Make sure the oil is at least 350 degrees Fahrenheit before adding the empanadas.
- Serve the empanadas hot with your favorite dipping sauce. Some popular choices include tomato sauce, guacamole, and sour cream.
Conclusion:
Moroccan empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With their flavorful filling and crispy crust, they are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting recipe to try, give Moroccan empanadas a try. You won't be disappointed!
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