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

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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

Nutrition Info

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
servingSize: -
sodium: 356.1 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

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

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

Recipe Yield

12 empanadas

Recipe Note

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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