Mozzarella and Tomato Empanadas with Chimichurri

By: Ana Rodriguez

Mozzarella and Tomato Empanadas with Chimichurri
cuisine icon Duration
28 Minutes
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
12 servings, 28 minutes, air frying, and pepper to taste, avocado oil spray, cheese and dairy, dough discs for empanadas, egg beaten, fistful parsley, garlic, grated, ground basil, ground oregano, ground parsley, instant vortex, juice of ½ a lemon, leaves and stem, mozzarella cheese, olive oil, pepperoncini optional, red wine vinegar, salt and pepper to taste, tomatoes grated

serving icon Servings
12 Servings
Ingredients
  • 2 tomatoes grated
  • ½ tsp ground oregano
  • ½ tsp ground parsley
  • ½ tsp ground basil
  • salt and pepper to taste
  • 12 dough discs for empanadas
  • 2 cups mozzarella cheese, grated
  • 1 egg beaten
  • Avocado oil spray
  • 1 fistful parsley, leaves and stem
  • 3 tbsp red wine vinegar
  • ¼ cup olive oil
  • Juice of ½ a lemon
  • 1 clove garlic
  • Salt and pepper to taste
  • pepperoncini optional
Instructions
  • In a bowl, mix the grated tomato, oregano, parsley, basil, and salt and pepper to taste. 
  • Take a dough disk, fill with mozzarella cheese, and add 1 tbsp tomato. Moisten half the dough disk to join it with the other half to form a quesadilla; then press firmly with your fingers to seal it, repeat the process. Brush with beaten egg on both sides.
  • On the Instant Vortex control panel, press Air Fry , set time to 8 Minutes and temperature to 375°F (190°C). Press Start.
  • When Add Food appears on the display, remove the basket, spray the empanadas with the avocado oil, then arrange them again in the basket and close the basket.
  • When Turn Food appears on the display, turn them over and spray more oil.
  • For the chimichurri, process all the ingredients.
  • Serve the empanadas hot with chimichurri on the side. 
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