Empanada Caprese

Be the first to rate this recipe!

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 flaky 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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dinner, Lunch

Cuisine: Italian-Inspired, Latin American

Servings: empanadas

Calories: 38kcal

Author: Irina

Equipment

Ingredients

1 cup mozzarella cheese diced
1 cup tomatoes diced - about 2 medium Roma tomatoes
½ cup fresh basil leaves chopped
12 empanada discs store-bought, or homemade
1 egg whisked

Get Recipe Ingredients

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, ½ 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.

Nutrition