Empanadas De Tomate Queso Y Albahaca Tomato Basil And Mozzarella Empanadas Recipes
EMPANADAS DE TOMATE, QUESO, Y ALBAHACA (TOMATO, BASIL, AND MOZZARELLA EMPANADAS)
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.
Provided by Fioa
Categories Vegetarian Pie
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 22.7 g, Cholesterol 12.8 mg, Fat 7.4 g, Fiber 1.6 g, Protein 8.6 g, SaturatedFat 2.8 g, Sodium 356.1 mg, Sugar 1.2 g
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- To assemble the empanadas, place a spoonful or two of the cheese mixture on the middle of each empanada disc.
- Fold the empanada discs and seal the edges. You can either use a fork to help seal the empanadas, or use your fingers to twist and curl the edges creating a churito or curl type seal. You can also use an empanada mold to seal the empanadas.
- If you have time, for best results, especially since these empanadas contain cheese, chill the empanadas for at least 30 minutes before baking, this will help them seal better and prevent leaks.
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