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Moroccan Hand Pies with Eggplant and Apricots

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Get a handle on dinner with these portable pies. Dried apricots and harissa, a North African chile sauce, lend sweetness and heat to the meaty filling of these buttery, flaky hand pies. Harissa brands vary in intensity, so taste yours first. If it seems fiery, start with a little, and cook a portion of the meat to test it.

Source: Martha Stewart Living, February 2011
Total Time Prep Servings

Ingredients

For the Filling:

For the Crust:

Directions

Cook's Notes

Uncooked hand pies can be frozen, wrapped in plastic, for up to 1 month. Proceed with step 5 (no extra baking time needed).

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Reviews

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  • leighmoneragma
    17 OCT, 2016
    Good recipe, tasty, hearty, and fairly easy to make. I followed the recipe exactly as written. In the future, I will make two changes: 1) use lamb instead of pork in the ground meat mix, for a more authentic Moroccan flavor (pork is rarely if ever used in Moroccan cuisine, but lamb is common), and 2) divide the pastry into 8 disks before chilling, which would make it much easier to roll them out properly with minimal handling or fuss.
    Reply

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