- 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
- 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.
05/15/2018
recipepes.com
Empanadas de Tomate, Queso, y Albahaca (Tomato, Basil, and Mozzarella Empanadas), recipe
PT15M
PT1H
5
455 calories
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