Mozzarella and Tomato Empanadas with Chimichurri


  • 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
  • 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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