Empanadas De Tomate Queso Y Albahaca Tomato Basil And Mozzarella Empanadas Food

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EMPANADAS DE TOMATE, QUESO, Y ALBAHACA (TOMATO, BASIL, AND MOZZARELLA EMPANADAS)



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

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.

Provided by Fioa

Categories     Vegetarian Pie

Time 1h20m

Yield 12

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 356.1 mg, Sugar 1.2 g

EMPANADAS DE TOMATE, QUESO, Y ALBAHACA (TOMATO, BASIL, AND MOZZARELLA EMPANADAS)



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

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.

Provided by Fioa

Categories     Vegetarian Pie

Time 1h20m

Yield 12

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 356.1 mg, Sugar 1.2 g

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