Provolone and Cherry Tomato Empanadas

20' Medium 12345

For the empanadas:
300g Flour
90ml Bertolli EVOO
Bertolli Olive Oil for frying
90g White wine
10g Salt

For the filling:
10 Cherry tomatoes
200g Provolone cheese


Step 1

For the empanadas: Mix all the ingredients together to form a uniform dough.

Step 2

Roll out the dough and use a ring-shaped cookie cutter to cut the dough into 16 circles.

Step 3

For the filling: Cut the provolone cheese into 16 pieces and quarter the tomatoes.

Step 4

Place a piece of cheese and 3 pieces of tomato on each piece of dough and fold in half. Use some egg to stick the edges of each empanada together and pan fry with olive oil for 2 minutes, until they are golden brown on the outside.

Step 5


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