Provolone and Cherry Tomato Empanadas
20'
Medium
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For the empanadas:
300g Flour
90ml Bertolli EVOO
90g White wine
10g Salt
For the filling:
10 Cherry tomatoes
200g Provolone cheese
Oregano
Step 1
For the empanadas:
Mix all the ingredients together, to form a uniform dough.
Step 2
Spread out the dough and use a ring-shaped cookie cutter to cut the dough into circles.
Step 3
For the filling:
Cut the provolone cheese into 16 pieces and quarter the tomatoes.
Step 4
Place the filling on each piece of dough and fold it in half. Use some egg to adhere the edges of each empanada together and fry for 2 minutes, until they are golden brown on the outside.
