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1.
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To make the dough: Melt the margarine in a small saucepan over low heat, then remove the pan from the heat and let it cool for 1 or 2 minutes until lukewarm.
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2.
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Mix the flour and salt in a large bowl.
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Add the melted margarine and stir energetically with a spatula.
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Place a bowl of lukewarm water on your work station along with a tablespoon, then start adding tablespoons of water little by little, while mixing.
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Once the dough is workable, start kneading with your hands, either in the bowl or on a lightly floured surface.
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Add water and knead until you get a consistent and smooth ball.
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3.
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Cover the ball and let it sit for 20 minutes.
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4.
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Roll out the dough with a rolling pin on a floured surface, to a 1/10 thickness.
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Cut out 4 or 5 discs with a pastry cutter or an upside down bowl.
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The dough is ready to be filled.
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5.To make the filling: Finely dice the tomatoes and mozzarella, then combine them in a bowl and season with salt.
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Roughly chop the basil and add to the mixture.
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6.
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Preheat oven to 360 degrees F. Line a baking sheet with foil.
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Place a small bowl of cold water by your working station.
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Add about 1 tablespoon of filling to the center of each dough disc, then add water all around the edges of the dough with the tip of your fingers.
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Fold over the dough and seal it around the filling by pinching the seams together.
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Fold the sealed edges back on top for aesthetics if you wish.
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7.
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Once all the empanadas are filled, place them on the prepared baking sheet, use a brush to add egg yolk on top, then bake for about 30 minutes, until golden.
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Serve warm.
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Source: Empanadas al horno y fritas, saladas y dulces Cocina clasica.
