Provolone and Cherry Tomato Empanadas

20' Medium 12345

For the empanadas:
300g Flour
90ml Bertolli Extra Light Olive oil
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 texture.

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.

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