Argentine style frozen empanada filled with mozzarella & Parmesan cheese, tomato and fresh basil. These empanadas are handmade in our kitchen and are best when served straight out of the oven.
Pastry dough: flour, butter, water, salt, sugar
Filling: mozzarella and Parmesan cheese, organic tomatoes, fresh basil, olive oil, salt
- Keep frozen until baking
- Pre-heat your oven at 375
- For a golden brown crust, brush the dough with an egg-wash
- Line your baking tray with parchment paper
- Bake for 25-30 minutes or until golden brown