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

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.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 186 Calories

Ingredients

• 1 tablespoon sesame seeds
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• cooking spray
• 1 tablespoon Dijon mustard
• 1 bunch fresh basil leaves, chopped
• 12 empanada pastry discs
• 3 tomatoes, seeded and cubed
• 2 cups cubed mozzarella cheese

Recipe Instructions

Step 1

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

Step 2

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 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.