Mozzarella And Tomato Empanadas With Chimichurri

Large Radish


2 tomatoes grated ½ tsp ground oregano ½ tsp ground parsley ½ tsp ground basil salt and pepper to taste 12 dough discs for empanadas 2 cups mozzarella cheese, grated 1 egg beaten Avocado oil spray For the chimichurri: 1 fistful parsley, leaves and stem 3 tbsp red wine vinegar ¼ cup olive oil Juice of ½ a lemon 1 clove garlic Salt and pepper to taste pepperoncini optional

Combine the grated tomato, basil, parsley, and oregano in a basin, then season to taste with salt and pepper. 

Fill a disk of dough with mozzarella and one tablespoon of tomato puree. 

Moisten one-half of the dough disk in order to bind it with the other half and create a quesadilla; then, close it with firm finger pressure and repeat the procedure. Apply beaten egg to both sides of the food.

Select Air Fry on the Instant Vortex control interface, then adjust the temperature to 375°F (190°C) and time to 8 minutes. Select Start.

Once the message "Add Food" appears, remove the empanadas from the basket, coat them with avocado oil, and re-arrange them before closing the basket.

When Turn Food is displayed, invert the food items and apply additional oil.

Proceed to process all the ingredients for the chimichurri. Accompany the empanadas with chimichurri while they are still fresh.