Caprese empanadas with tomato, mozzarella, and basil


  • 8 ounces of grated or crumbled mozzarella cheese
  • 2 medium sized tomatoes (any kind), chopped
  • A large handful of basil, chopped
  • 12-15 empanada discs, can use store-bought or make your own empanada dough for baking or for frying
  • 1 egg, whisked - to be used as egg wash
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