76ºF

Heirloom Tomato Empanada

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Makes about 6-8 empanadas

1 pint halved cherry tomatoes

1 fennel bulb, cleaned, cored and julienned

½ yellow onion, julienned

2 tablespoons olive oil

Kosher salt and ground black pepper

½ cup mayonnaise

¼ cup grated fontina

¼ cup grated parmesan

1 tablespoon fresh basil, chopped

1 tablespoon fresh Italian parsley, chopped

Empanada dough purchased (para hornear / for baking)

 

Preheat your oven to 350˚F.  Toss the halved cherry tomatoes in olive oil to coat, season with salt and pepper.  Transfer to a sheet tray that has been lined with parchment paper.  Arrange the tomatoes cut side up.  Roast in the oven just until the edges are golden brown and the tomatoes are slightly dry to the touch.  Remove and allow to cool completely.

 

Repeat the procedure above with the fennel and onion and roast until golden brown and caramelized.  Allow to cool completely

 

Transfer the roasted tomatoes, fennel and onion to a bowl.  Mix together with the remaining filling ingredients.  Season to taste with salt and pepper.

 

Fill each empanada shell with about ½ to 2 tablespoons of filling.  Wet the edge of the dough with water, fold in half and seal.  You can pinch the dough together or seal using the tines of a fork.

 

Transfer the formed empanadas to a cookie sheet that has been lined with parchment paper.  If desired, brush the empanadas with egg wash.  Bake in a 350˚F oven for 15-20 minutes or until golden brown.