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My review
Empanadas de Tomate, Queso, y Albahaca (Tomato, Basil, and Mozzarella Empanadas)
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 186 calsOriginal recipe yields 12 servings (12 empanadas)
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Directions
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- 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 Note:
- Use the mustard of your choice.
Nutrition Facts
Per Serving: 186 calories; 7.4 g fat; 22.7 g carbohydrates; 8.6 g protein; 13 mg cholesterol; 356 mg sodium. Full nutrition
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