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

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

Directions

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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.

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