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My review
Empanadas de Tomate, Queso, y Albahaca (Tomato, Basil, and Mozzarella Empanadas)
72
Fioa
"Vegetarian empanadas are ideal for those on a vegetarian diet, or for those just wishing to cut down on their meat intake. These empanadas have a delightful filling of mozzarella, tomato and fresh basil, making them light yet filling and a tasty, easy option for feeding family and friends."
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Ingredients
1 h 20 m servings 186Original recipe yields 12 servings (12 empanadas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine tomatoes and basil in a bowl; season with salt and pepper. Mix in mozzarella cheese and olive oil. Sprinkle Parmesan cheese on top. Let marinate at room temperature, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
- Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the tomato mixture in the center; fold pastry over and press with a fork to seal.
- Transfer empanadas to the prepared baking trays. Brush mustard over tops; sprinkle sesame seeds over mustard.
- Bake in the preheated oven until golden, about 20 minutes. Let cool for 5 minutes before serving.
Footnotes
- Cook's Notes:
- Use the mustard of your choice.
- Get the recipe for Authentic Empanada Pastry Dough. You can make it ahead of time and keep the dough rounds in the freezer until you're ready to use them.
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10/18/2017
If I were to describe this in two words, it would be Bruschetta Quesadilla. To me that's what it tastes like. I added minced garlic and red pepper flakes. Brushing with the mustard is a great i...