YOUR SOLIN GENERATED RECIPE
Crispy Baked Cheese Empanadas with Fresh Herbs
Enjoy a modern twist on a classic treat with these crispy baked cheese empanadas. The tender whole wheat dough encases a savory filling of part-skim mozzarella blended with fresh herbs, lightly brushed with olive oil to achieve a golden, crunchy finish. Perfect as a light meal any time of day, this dish offers a delightful balance of textures and flavors.
INGREDIENTS
50 grams Whole Wheat Flour
1 large Egg
70 grams Part-Skim Mozzarella Cheese
10 grams Fresh Herbs (Parsley & Basil)
0.5 teaspoon Olive Oil
PREPARATION
In a medium bowl, combine the whole wheat flour and the beaten egg. Knead until a smooth dough forms, adding a tablespoon of water if needed.
Wrap the dough in plastic and let it rest at room temperature for 20 minutes.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Meanwhile, finely grate or dice the mozzarella cheese and mix it with the chopped fresh herbs in a small bowl.
Divide the dough into two equal portions and roll each portion out on a lightly floured surface into a thin circle, about 6 inches in diameter.
Place half of the cheese and herb mixture onto one side of each dough circle, leaving a small border around the edge.
Fold the dough over the filling to form a semi-circle and press the edges firmly with a fork to seal the empanadas.
Lightly brush the tops of the empanadas with olive oil for a crisp finish.
Bake in the preheated oven for 15-18 minutes until the empanadas are golden and crispy.
Remove from the oven, let cool slightly, and serve warm.