Ingredients to make Empanadas with cheese, tomato and basil:
• For 12 pies
Filling:
• 300g of peeled tomatoes without seeds and cut into cubes (concassé)
• 300g mozzarella cheese cut into cubes
• 50g freshly chopped fresh basil
• 1 tablespoon(25cc) olive oil
• Salt
• Pepper to taste
How to make Cheese, Tomato and Basil Empanadas:
Dough see basic doughs, for 12 empanadas. Preheat the oven to 180 C (moderate). Cut the clean, seedless tomatoes into small cubes, and place them in a bowl. Add the chopped fresh basil, and season to taste. Lastly, add the mozzarella cubes and drizzle with a drizzle of olive oil. Let marinate Preheat the oven to 180 C (moderate). Cut the clean, seedless tomatoes into small cubes, and place them in a bowl. Add the chopped fresh basil, and season to taste. Lastly, add the mozzarella cubes and drizzle with a drizzle of olive oil. Let marinate for 40 minutes. Separate the tops of empanadas. Place two heaping tablespoons of the filling in the center. Seal the edges of the wet empanada with water, and make a basic repulgue. Place it in a roasting pan.
Fill all the empanadas tops and arrange them in the roasting pan separated by 2 cm between them. Brush them with beaten egg and bake for 20 to 30 minutes, or until the dough is golden brown. Remove from the oven and let cool for about 5 minutes before serving. For 40 minutes. Separate the tops of empanadas. Place two heaping tablespoons of the filling in the center. Seal the edges of the wet empanada with water, and make a basic repulgue. Place it in a roasting pan. Fill all the empanadas tops and arrange them in the roasting pan separated by 2 cm between them. Brush them with beaten egg and bake for 20 to 30 minutes, or until the dough is golden brown. Remove from the oven and let cool for about 5 minutes before serving.
