Mix shredded mozzarella, chopped tomatoes, basil, salt, and pepper in a bowl.
To assemble the empanada, place a spoonful or two of the cheese mixture in the middle of each paratha dough, fold the paratha discs and close the edges. You can either use a fork to help seal the tablets, use your fingers to twist and curl the edges or use a mould.
If you have the time, for best results, especially since these pies contain cheese, refrigerate them for at least 30 minutes before baking, this will help them seal better and prevent leaking.
Bake in a preheated oven at 400°F for 18-20 minutes or until golden.
Ingredients
Directions
Mix shredded mozzarella, chopped tomatoes, basil, salt, and pepper in a bowl.
To assemble the empanada, place a spoonful or two of the cheese mixture in the middle of each paratha dough, fold the paratha discs and close the edges. You can either use a fork to help seal the tablets, use your fingers to twist and curl the edges or use a mould.
If you have the time, for best results, especially since these pies contain cheese, refrigerate them for at least 30 minutes before baking, this will help them seal better and prevent leaking.
Bake in a preheated oven at 400°F for 18-20 minutes or until golden.
