Moroccan Tagine-Spiced Beef Empanadas with Harissa Aioli

**Prepare the Filling:** Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Add diced onion, minced garlic, and grated ginger to the skillet. Cook until the onion is softened, about 5 minutes.

Stir in cinnamon, turmeric, cumin, coriander, and Ras el Hanout. Cook for 1 minute, until fragrant.

Pour in chicken broth and bring to a simmer. Reduce heat and cook for 10-15 minutes, or until the broth has mostly evaporated and the mixture is thickened.

Stir in raisins, toasted almonds, and chopped cilantro. Remove from heat and let cool slightly.

**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place a spoonful of the beef filling in the center of each empanada dough disc.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the empanadas with the egg wash.

Bake for 20-25 minutes, or until golden brown.

**Prepare the Harissa Aioli:** In a small bowl, whisk together mayonnaise, harissa paste, and lemon juice. Adjust harissa paste to taste.

Serve the warm empanadas with the harissa aioli for dipping.