These Empanada Caprese combine the best of Italian and Spanish flavors. We take the classic Italian mix of mozzarella, tomatoes, and basil and wrap it in the crust of a traditional Spanish empanada. It’s a fun, easy, and satisfying snack or appetizer! Using store-bought discs makes them quick to prepare too.
Each bite is a perfect mix of melty cheese, juicy tomato, and crispy crust! And with a few simple tips below, you’ll keep all the delicious cheesy filling inside :).
The first time I made these Caprese Empanadas, let’s just say things didn’t go exactly as planned. As they baked, all the cheese leaked out onto the baking sheet, leaving my empanadas sadly hollow inside—a cheesy mess! But I have to admit, the cheese that oozed onto the parchment paper and turned into crispy cheese chips was so delicious to munch on.
Since then, I’ve learned a few key tricks to avoid this disaster. Now, the cheese stays where it belongs, and every bite is perfectly gooey and delicious. If you’ve ever struggled with leaking empanadas, I hope the tips below save you from the same experience!
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Reasons to love this recipe
- It's Easy to Make: Using store-bought empanada discs saves time and makes it so much easier to make.
- Kid-Friendly: Like in this Cottage Cheese and Apple Pie recipe, the cheesy filling and crispy crust make it a hit with kids.
- Make-Ahead Friendly: Prep them ahead of time and bake when ready, or freeze them for later.
Ingredients
- Empanada Discs: Store-bought empanada dough discs are convenient, but make sure they’re fully thawed before using. You can roll them out slightly with a rolling pin if you prefer a thinner crust.
- Cheese: The best cheese for empanada caprese is fresh mozzarella in a low-moisture form, often labeled as "mozzarella block" or "part-skim mozzarella. It melts to a creamy, gooey consistency without becoming too runny, so it’s less likely to ooze out and empty the empanada.
- Basil: Use fresh basil leaves for the best flavor.
- Tomato: Roma tomatoes or grape tomatoes are a good choice because they have fewer seeds and less water than other varieties. But, do make sure to pat the tomatoes dry after cutting them, to absorb extra moisture.
- Egg: we'll be using it as eggwash
see the recipe card at the end of the post for ingredient quantities
Substitutions and variations
- Empanada Discs: You can also use pie crust or, for a more flaky and buttery crust, use puff pastry, like in this Puff Pastry Breakfast Roulade and these Honey-Glazed Apple and Blueberry Pastry Cups.
- Cheese: Use provolone cheese; it melts smoothly and adds a richer flavor.
- Tomatoes: For a more concentrated, chewy texture with intense flavor, use sundried tomatoes, like we do in this Tuna Steak with Sundried Tomatoes and Figs recipe and in the Sundried Tomato Dressing. Or, roasted red peppers will add sweetness and a smoky touch.
- Make it spicy: Drizzle hot sauce, or sprinkle some crushed chili flakes over the tomatoes before folding.
- Make it dairy-free: Brands like Violife or Miyoko’s offer mozzarella-style vegan cheese that melts well and mimics the creamy texture of dairy mozzarella. Use block-style vegan cheese instead of shreds to reduce leaks.
Preparation
STEP 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
STEP 2: Make the Caprese salad
In a mixing bowl, combine the diced tomatoes, mozzarella cheese, and chopped fresh basil.
STEP 3: Fill empanadas
Place a spoonful of the Caprese mixture onto each empanada disc. Position the filling in the center or slightly toward the top edge. Avoid overfilling.
STEP 4: Seal the Empanadas
Fold the dough over the filling to form a half-moon shape. Use the “twist and fold” method to seal: pinch the edge, twist it slightly, and fold it over itself, repeating along the edge. Once sealed, gently crimp with a fork to ensure it’s secure.
STEP 5: Bake
Brush the tops of the empanadas with egg wash. Use a fork or toothpick to poke a few small holes for air to escape. Place on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until golden brown.
Top Tips
- Don’t Overfill: A small amount of filling (1-2 chunks of mozzarella, a teaspoon of tomato, and a few chopped basil leaves) ensures the empanada closes properly and prevents leaks.
- Use the "twist and fold" method, then crimp with a fork to avoid the filling spilling out.
- Poking holes in the empanadas before baking allows steam to escape and prevents the empanadas from becoming too puffy, resulting in crispier crust - just make sure to poke only a few small holes on the top of each empanada to avoid letting too much filling out!
- Optionally, and if you have the extra time, Let the filled empanadas rest in the fridge for 10-15 minutes. This helps the dough firm up and reduces the chances of cheese melting out too soon.
- Let the empanadas cool slightly to allow the cheese to set.
Frequently Asked Questions
Store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through, which helps keep the crust crispy. I don't recommend reheating them in the microwave as they will lose their crispiness.
Look for frozen empanada discs near other frozen doughs, like pie crusts or puff pastry. Brands like Goya or La Salteña are common. Some stores have a section dedicated to Latin American or Hispanic foods, where you may find fresh or frozen empanada discs. If you have a Latin American market nearby, they often carry a variety of empanada dough options, both fresh and frozen.
Serving suggestions
Serve the empanadas fresh from the oven, slightly cooled. They are great with sour cream or Tzatziki sauce like we use in our Pan Seared Salmon with Vegetables. You can also serve them with Cilantro Lime Tahini Sauce, or this Quick Blender Guacamole.
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If you tried this Empanada Caprese recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Empanada Caprese
Equipment
- Empanada Press optional
- Silicone brush or pastry brush
Ingredients
- 1 cup mozzarella cheese diced
- 1 cup tomatoes diced - about 2 medium Roma tomatoes
- 1/2 cup fresh basil leaves chopped
- 12 empanada discs store-bought, or homemade
- 1 egg whisked
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the diced mozzarella cheese, tomatoes, and chopped fresh basil.1 cup mozzarella cheese, 1 cup tomatoes, 1/2 cup fresh basil leaves
- Place a spoonful of the Caprese mixture onto each empanada disc. Position the filling in the center or slightly toward the top edge. Avoid overfilling.12 empanada discs
- Fold the dough over the filling to form a half-moon shape. Use the “twist and fold” method to seal: pinch the edge, twist it slightly, and fold it over itself, repeating along the edge. Once sealed, gently crimp with a fork to ensure it’s secure.
- Using a silicone or pastry brush, brush the tops of the empanadas with egg wash and use a fork or toothpick to poke a few small holes for air to escape.1 egg
- Place on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until golden brown.
Notes
- Don’t Overfill: A small amount of filling (1-2 chunks of mozzarella, a teaspoon of tomato, and a few chopped basil leaves) ensures the empanada closes properly and prevents leaks.
- Use the "twist and fold" method, then crimp with a fork to avoid the filling spilling out.
- Poking holes in the empanadas before baking allows steam to escape and prevents the empanadas from becoming too puffy, resulting in crispier crust - just make sure to poke only a few small holes on the top of each empanada to avoid letting too much filling out!
- Optionally, and if you have the extra time, Let the filled empanadas rest in the fridge for 10-15 minutes. This helps the dough firm up and reduces the chances of cheese melting out too soon.
- Let the empanadas cool slightly to allow the cheese to set.
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