We made these treats for Meghan´s Birthday Asado!
- 12 empanada pastry sheets
- 1 ripe tomato, cut into 12 wedges
- 12 balls of fresh mozerella
- Fresh basil leaves
- Shredded cheese blend
- Balsalmic vinagrette
- Salt and Pepper to taste
Marinate tomatoes in balsamic vinagrette.
On the empanada pastry, arrange a slice of tomato, a sprinkle of shredded cheese, fresh basil leaves and mozerella ball, cut in half.
Poke holes in the top of the empanada before baking. This is important, because otherwise they will explode. Bake in the oven at medium temperature until golden brown.
If you are really feeling motivated, brush the empanada with an egg white before baking.