Moroccan Meat Pies with Harissa

For the dough:

  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 sticks cold butter
  • 8-10 Tbsp ice water
  • 1 egg; beaten

For the meat filling:

  • 1 lb ground beef
  • 1 small yellow onion; small dice
  • 4 cloves garlic; roughly chopped
  • 2 Tbsp harissa paste
  • 1 tsp cinnamon
  • 1 tsp cumin seed
  • 1 tsp coriander
  • 1/3 cup golden raisins
  • Vegetable oil; as needed
  • Kosher salt; as desired

In a Cuisinart or with a pastry cutter, cut together butter, salt and flour until pea sized pieces form. Slowly add water one tablespoon at a time while mixing well with a fork to bring dough together. Once dough is holding but still shaggy stop adding water. Form into a ball, wrap in saran wrap and chill for one hour. Once you’re ready to use dough, cut ball in half, form into a round disc and roll out to 1/4-1/8 inch thickness and cut into triangles. Fill with meat filling and seal edges. Brush with egg wash. Bake at 400 degrees for 15-20 minutes until golden brown.

Heat a deep pot to medium high heat with enough vegetable oil to cover the bottom. Brown beef in the pan, breaking with a wooden spoon as you cook. Once meat is cooked add onion and garlic and cook until soft and fragrant, stirring constantly. Add harissa, spices and raisins and stir to combine. Cook for another 3-5 minutes to marinate flavors. Season with salt and pack into pie crusts.

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