Tomato Empanada

Name: Tomato Empanada
Yield: 4
Ingredients: 1/2 kg of salad tomatoes cut into 1 cm slices; 1/4 teaspoon of oregano; salt and black pepper to taste; 1 egg beaten; 1/4 cup of milk; 1/2 cup of all-purpose flour; 3/4 cup of biscuit flour; oil for frying; optional grated Parmesan cheese

1
1/2 kg of salad tomatoes cut into 1 cm slices
2
1/4 teaspoon of oregano
3
salt and black pepper to taste
4
1 egg beaten
5
1/4 cup of milk
6
1/2 cup of all-purpose flour
7
3/4 cup of biscuit flour
8
oil for frying
9
optional grated Parmesan cheese

Ingredients

1
1/2 kg of salad tomatoes cut into 1 cm slices
2
1/4 teaspoon of oregano
3
salt and black pepper to taste
4
1 egg beaten
5
1/4 cup of milk
6
1/2 cup of all-purpose flour
7
3/4 cup of biscuit flour
8
oil for frying
9
optional grated Parmesan cheese

Directions

1
Sprinkle the tomatoes with oregano, salt, and pepper
2
In a bowl, beat the eggs with milk
3
Place the all-purpose flour and biscuit flour in separate plates
4
Heat oil to 1.5 cm deep in a frying pan
5
Dip each tomato slice into the flour, then the egg mixture, and finally the biscuit flour
6
Fry in hot oil for 1 minute on each side or until lightly browned
7
Drain on paper towels and sprinkle with grated Parmesan cheese, if desired
8
Serve warm
9
Yield: 4 to 6 servings.