Empanadas de Tomate, Queso, y Albahaca (Tomato, Basil, and Mozzarella Empanadas) Recipe

Directions

Ingredients :

3 tomatoes, seeded and cubed

1 bunch fresh basil leaves, chopped

salt and ground black pepper to taste

2 cups cubed mozzarella cheese

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

cooking spray

12 empanada pastry discs

1 tablespoon Dijon mustard

1 tablespoon sesame seeds

Methods :

Step 1

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.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.

Step 3

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.

Step 4

Transfer empanadas to the prepared baking trays. Brush mustard over tops; sprinkle sesame seeds over mustard.

Step 5

Bake in the preheated oven until golden, about 20 minutes. Let cool for 5 minutes before serving.