Beef Tongue in Tomato Broth
Mozzarella and Tomato Empanadas with Chimichurri
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
12 Portions
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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
For the chimichurri:
- 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
Ingredients
For the chimichurri:
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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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