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Empanadas Margaritas--Empanadas with Tomato, Basil and Mozzarella
1 bunch fresh basil, torn
1 8 oz. package of mozzarella cheese, shredded
1-2 fresh tomatoes, seeded and chopped
1 egg, lightly beaten
cup of water for wetting edges
dough for empanadas
Roll out dough according to dough recipe, or use pre-made shells. Lightly grease and flour a cookie sheet. Pre-heat the oven to 350 degrees Fahrenheit. Lightly flour work surface, and lay out empanada shells, assembly-line style. On each empanada shell put a few torn basil leaves, a few bits of chopped tomato, and a hunk of mozzarella.
Using your finger, moisten the edges of the top half of the empanada shell with a little water. Bring up the bottom half, and press along the edges, creating a half-moon shape. Seal firmly, cupping hands so no filling leaks out during baking. Seal edges by folding repeatedly, or with a fork, making a pattern. Repeat until the empanadas are finished. Place each empanada on the floured cookie sheet, and brush with beaten egg.
Bake at 350 degrees for 20-25 minutes, or until golden brown.