CAPRESE TOMATO, MOZZARELLA, BASIL

 PREPARATION TIME: 30 MINUTES

 COOKING TIME: 20 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of classic dough

FILLING

300 g (10½ oz) mozzarella cheese

225 g (8 oz) scamorza cheese (smoked mozzarella)

225 g (8 oz) Saint-Paulin, rind removed, or Havarti cheese

salt, black pepper

200 g (7 oz) semi-dried (sun-blushed) tomatoes, finely diced

1 handful basil leaves, chopped

1 tablespoon cornflour (cornstarch)

GLAZE

3 egg yolks, beaten

FILLING

Cut the mozzarella, scamorza and Saint-Paulin into small cubes. Season with salt and pepper and combine with the semi-dried tomato, basil and cornflour. Work the mixture together with your hands.

ASSEMBLY

Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 14 cm (5½ inch) cutter. Using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, form the cheese filling into balls and place one on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and decorate them with an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and bake for 20 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving.