About this recipe:Vegetarian empanadas are ideal for those on a vegetarian diet, or for those just wishing to cut down on their meat intake. These empanadas have a delightful filling of mozzarella, tomato and fresh basil, making them light yet filling and a tasty, easy option for feeding family and friends.
In a bowl, mix the cubed tomatoes with chopped basil. Season with salt and pepper to taste. Add cubed mozzarella and olive oil, and mix well. Sprinkle with grated cheese and marinate for 30 minutes.
Preheat oven to 200 C / Gas 6. Spray two baking trays with cooking spray and set aside.
Arrange the empanada pastry discs over a flat surface and lightly wet edges with water. Put 1 large tablespoon of mixture in the centre, fold over and seal edges pressing with a fork. Transfer empanadas to the baking trays. Brush with mustard and sprinkle with sesame seeds.
Bake in the oven for 20 minutes, or until golden. Remove from the oven and let them stand for 5 minutes before serving.