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Moroccan Hand Pies with Eggplant and Apricots

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


For the Filling:

For the Crust:


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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How would you rate this recipe?
  • MS11139588
    1 JAN, 2018
    Made this with some left over ground pork that I had. The pies were really good and everyone loved them. I would like to say that the recipe should say that the mixture goes into the pie crust raw. Some pie recipes call for pre cooked meat and this recipe did not really specify. I took a gamble and added the meat mixture raw and they came out great. I also added a few tablespoons of Za'atar into the meat mixture and about a 1/4 cup roasted and chopped pistachios along with the ingredients in the recipe. I think next time I make this I would add the lamb as comments suggest. The pork was good, but the lamb sounds really flavorful.
  • 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.

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