Recipes in the world of Flavilo

Tomato and mozzarella empanada with cheese and oregano

Tomato and Mozzarella Empanada

The tomato and mozzarella empanada is a meeting of Italian and Latin American cuisine in a flaky pastry. The empanada filled with fresh tomato and stretchy mozzarella cheese evokes a warm, Mediterranean flavor. Seasoned with oregano, the experience is even more intense and is a perfect choice for a quick but special meal. An important technical detail is that the tomatoes should be thoroughly drained or cooked to a thick consistency so that they don't soak the dough. The mozzarella melting provides a juicy interior, which is balanced by the crispy crust of the pastry. Resting the dough guarantees the perfect texture after baking. As the empanadas bake, the tomato-garlic aroma fills the kitchen – as if we had enclosed a small pizza in a crispy dough. Ideal for everyday dinners, school snacks, or friendly gatherings.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1980 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 200 g Mozzarella cheese
⭕ 2 Tomatoes
⭕ 1 cloves Garlic
⭕ 0.5 tsp Ground black pepper
⭕ 1 tsp Dried oregano
⭕ 1 tbsp Olive oil

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    Information iconRead More

    Preparation Steps

    1

    Combine the flour and salt, add the melted butter or lard, and gradually pour in the water. Knead into a smooth dough, wrap in plastic wrap, and refrigerate for at least 30 minutes.

    2

    Dice the tomatoes into small cubes and crush the garlic. Grate or tear the mozzarella into smaller pieces.

    3

    Heat olive oil in a skillet, sauté the garlic briefly, then add the tomatoes. Simmer for 3-4 minutes until slightly thickened, then stir in the pepper and oregano.

    4

    Once the tomato mixture has cooled slightly, mix it with the mozzarella. This will give the filling a juicy, stretchy consistency.

    5

    On a floured surface, roll out the dough to about 3 mm thick. Cut out circles with a diameter of 10-12 cm. Place a tablespoon of filling in the center of each circle.

    6

    Fold the dough in half, seal the edges with a fork or by hand to prevent the filling from leaking out.

    7

    Place the filled empanadas on a baking sheet lined with parchment paper, and brush the tops with a little water or oil. This helps them to develop a golden-brown color.

    8

    Bake in a preheated oven at 400°F (200°C) for 20-25 minutes. They are ready when the cheese is melted and the pastry is crispy and golden brown.

    9

    Let them rest for 5 minutes, then serve warm. Great on their own or with a salad, either for brunch or dinner.