Moroccan Meat Turnovers Recipes

GROUND BEEF TURNOVERS

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.

LEFTOVER MOROCCAN MEAT PIE

Steps:

• Put sweet potato into a saucepan with enough water to cover completely; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
• Preheat oven to 400 degrees F (200 degrees C).
• Combine water, onion, and garlic in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until onion softens, about 5 minutes.
• Stir gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt into the water; add leftover pot roast, sweet potatoes, peas, and corn. Cook the mixture, stirring occasionally, until heated through, about 5 minutes; pour into the frozen pie crust. Sprinkle feta cheese over the filling.
• Bake in preheated oven until crust is golden brown around edges, about 25 minutes.

MOROCCAN BEEF AND LENTIL STEW

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
• Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
• Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

MOROCCAN-STYLE LAMB TURNOVERS

Steps:

• Mix together the cumin, ginger, turmeric, cinnamon, salt, and pepper in a small bowl. Set aside.
• Heat the olive oil in a large skillet over medium heat. Saute the onion until tender, about 2 minutes. Add the garlic and the spice mixture and continue to cook for another minute. Add the lamb and cook, breaking up any lumps with the back of a wooden spoon, until no longer pink, about 5 minutes. Add the wine and tomato paste and cook until most of the liquid has evaporated, about 4 minutes. Remove from the heat and add the raisins, pine nuts, and cilantro. Taste for seasoning. Let cool and set aside.
• In a small bowl, beat together the egg and cream with a fork. Set aside.
• Preheat the oven to 375ºF. Line 2 large baking sheets with parchment paper. Divide the puff pastry in half. Work with half of the dough at a time, while keeping the other half chilled. On a lightly floured surface, roll half of the dough into a 12-by-15-inch rectangle. Cut into twenty 3-inch squares. Place a scant tablespoon of the filling in the center of each square. Brush the edges lightly with the egg wash. Fold each pastry into a triangle, enclosing the filling, and crimp the edges with a fork. Cut a small steam vent in the top of each turnover. Brush the tops lightly with more egg wash. Set on the prepared baking sheets. Repeat with the remaining dough and filling.
• Bake the turnovers until golden brown, 15 to 20 minutes. Serve warm.
• Make ahead: These can be frozen in a single layer on a baking sheet until solid, transferred to a freezer bag, and stored in the freezer for 1 month. They can be baked right from the freezer, adding 3 to 4 minutes to the baking time.

MOROCCAN MEAT TURNOVERS

Steps:

• 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.
• 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.
• Meanwhile, in a medium bowl, combine the ground meat, minced garlic, parsley, cumin, paprika, cinamon, cayenne pepper, salt, pepper, and ginfer. Mix well.
• 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.
• Bake for 25 minutes, until pastry is puffed and golden.

MEAT TURNOVERS

Steps:

• Heat oven to 400*.
• Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in 2 Tblsp. baking mix, salt, garlic salt, catsup and sour cream; heat through.
• Stir 1 1/2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.
• Roll dough into a 12-inch square; cut into four 6-inch squares. Place squares on ungreased baking sheet; spoon 1/3 cup meat mixture on each. Fold dough over to make triangles and press edges together to seal securely. Cut slit in center of each turnover.
• Bake 15 to 20 minutes.

PASTECHIS (ANTILLEAN MEAT TURNOVERS)

Steps:

• Saute vegetables in oil.
• Add beef and cook until well done.
• Add bouillon cube, cumin, tomato paste and if necessary, a little water.
• Stir to mix ingredients.
• Simmer until bouillon cube is dissolved.
• Add remaining ingredients.
• You can do a taste test and make filling as spicy as desired.
• Place 1 generous teaspoon of filling on round of Pastechi Pastry.
• Fold rounds in half.
• Seal and crimp edges.
• Fry in hot oil till golden brown.
• Drain on paper towels.
• Serve warm!
• (We like to dip our pastechis in ketchup, but they're yummy plain too!).

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees Celsius.
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally.
• Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

MOROCCAN MEAT CIGARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
• Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
• Bake in preheated oven until lightly browned, about 25 minutes.