Empanadas de rúcula y provolone



Tapas para empanadas de horno, 2 docenas
Agua, (para humedecer los bordes de las tapas), cantidad necesaria
Aceite, 2 cucharadas soperas
Harina, (para espolvorear la placa), cantidad necesaria
Aceite, (para pincelar la superficie de las empanadas), cantidad necesaria

Para el relleno:

Aceite, 2 cucharadas soperas
Ajo picado, 3 dientes
Rúcula picada, 3 tazas tamaño té
Tomates peritas, sin semillas y cortados en cubos, 4
Hojas de albahaca fresca picada, 2 cucharadas soperas
Queso provolone rallado grueso, 100 gramos
Sal y pimienta, cantidad necesaria


Colocar el aceite en una sartén y llevar a fuego medio. Perfumar con ajo. Incorporar la  rúcula y saltear rápidamente. Retirar y dejar entibiar. Adicionar los tomates, la albahaca  y el queso provolone. Salpimentar y mezclar. Retirar. Distribuir el relleno dentro de las  tapas de empanadas. Humedecer los bordes con agua y cerrar presionando con un tenedor.  Acomodar las empanadas en una placa ligeramente enharinada. Pincelar la superficie de las  empanadas con aceite. Cocinar en horno precalentado a temperatura de moderada a caliente  por 10 minutos o hasta que la masa esté dorada. Retirar y servir.


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