Vegetarian Empanadas
- 3 medium tomatoes, seeded and cubed
- 1 bunch fresh basil leaves, chopped
- salt and pepper to taste
- 250g mozzarella cheese, cubed
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- 12 empanada pastry discs
- 1 tablespoon mustard of your choice
- 1 tablespoon sesame seeds
Preparation:
- In a bowl, mix the cubed tomatoes with chopped basil.
- Season with salt and pepper to taste. Add cubed mozzarella and olive oil, and mix well.
- Sprinkle with grated cheese and marinate for 30 minutes.
- Preheat oven to 200 C / Gas 6.
- Spray two baking trays with cooking spray and set aside.
- Arrange the empanada pastry discs over a flat surface and lightly wet edges with water.
- Put 1 large tablespoon of mixture in the center, fold over and seal edges pressing with a fork.
- Transfer empanadas to the baking trays.
- Brush with mustard and sprinkle with sesame seeds.
- Bake in the oven for 20 minutes, or until golden. Remove from the oven and let them stand for 5 minutes before serving.
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