Caprese Empanadas

These caprese empanadas are out of this world delicious! This fun Italian Latin fusion recipe is filled with fresh mozzarella, tomatoes and fragrant basil, and baked to perfection in flaky empanada dough. Served with a homemade nut-free pesto, this recipe is a must-try!

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Why You'll Love This Recipe

• They're so flavorful! The unique fusion of Italian and Latin flavors is so delightful, it really works. They're cheesy, flaky and so satisfying. The caprese made of creamy mozzarella, juicy tomatoes and fresh basil is such a great treat when cooked in an empanada which is a little hand pie. If you love a caprese or bruschetta flavor profile, check out this burrata caprese, caprese melon prosciutto salad and this steak bruschetta crostini.
• While they look impressive, they're actually easy to make! They have minimal ingredients and I use pre-made empanada discs you can find in the frozen section of many grocery stores. You just assemble everything and bake them until golden brown. And because they're oven-baked, and not fried in oil, they're lower in calories and fat than others.
• They're versatile and can be eaten as an appetizer or main meal. Serve it with a crunchy salad for dinner, or as a fun appetizer for your guests at a gathering, or even meal prep them ahead of time for a quick lunch.

Key Ingredients

• Empanada discs: I use pre-made empanada discs, it makes this recipe so easy and convenient. You're welcome to make your own dough if you love to bake. Empanada are flaky and could be replaced by puff pastry dough.
• Mozzarella: for this recipe my preferred choice is fresh mozzarella in a log. Not the one in water, but you can definitely use this kind too, just make sure to set the ball on a paper towel to absorb as much of the liquid as possible to avoid soggy empanadas. Shredded mozzarella works great also.
• Tomatoes: you can really use any kind or tomatoes for these caprese empanadas. You'll dice them small and remove most of the seeds to, again, avoid sogginess. I used Roma tomatoes because they're less juicy than other kinds but anything will work from cherry tomatoes to heirloom.
• Fresh basil: basil is a star ingredient when it comes to caprese. I included a super easy homemade nut-free pesto recipe to serve with this dish, but you can use your favorite store-bought pesto if you prefer.

• Pesto: I highly recommend serving the empanadas with pesto, it truly complete this recipe. If you want to make you own, you'll need fresh basil, garlic, freshly grated parmesan, extra-virgin olive oil, salt and pepper. While classic pesto contains pine nuts, I wanted to keep this one nut-free, but you can absolutely add some if you'd like. Everything gets quickly blended in a blender or food processor.

How to Make Caprese Empanadas

• Preheat your oven to 400° Fahrenheit.
• Dice the tomatoes, removing most of the seeds and membranes.
• Then chop the basil. You can chop it as you wish, I use the chiffonade technique. To do so, stack the basil leaves, then roll them together tightly, and slice with a sharp knife, and you'll get little ribbons of basil.
• Mix together tomatoes, basil, garlic powder salt and black pepper.
• Chop the mozzarella into small pieces.
• Assemble the empanadas, by adding the mozzarella first, topped with the tomato basil mixture. Don't overfill the empanadas.
• Seal the empanada by adding a tad of water with your fingers around the edge of the disc, then fold, and seal using the tines of a fork.
• Place your sealed empanadas on a parchment paper lined large baking sheet.
• Beat an egg really well. Then using a basting brush, brush the top of every empanada, then bake in preheated oven for 17 to 21 minutes or until golden brown.
• While empanadas are baking, prepare your homemade pesto if you wish.

More Delicious Recipes To Try

Tips

• Make sure the empanada discs are defrosted fully before starting this recipe. But keep them in the fridge until you're ready to fill them. They're easier to work with when they're cold.
• Don't overstuff the empanadas or they could burst open while baking.
• Seal the edges well to prevent any filling leak. And if they spill a tad, it's completely ok.
• Use quality ingredients for this recipe if possible, especially the olive oil and parmesan for the pesto.
• Don't skip taking the tomato seeds out. It'll make a huge difference in not getting soggy empanadas.
• Leftovers can be stored in an airtight container refrigerated for up to 4 days.
• Reheat in the microwave for a minute or two (be careful it'll be hot!) or for a crispier result in the air fryer or oven.

Frequently Asked Questions

• Do I have to brush the empanadas with an egg wash? Technically you don't have to, but they'll give them that beautiful shiny golden finish, so I definitely recommend it.
• I don't love pesto, can I use a different kind of sauce? Absolutely, marinara sauce, garlic aioli, balsamic glaze, or simply enjoy them plain, they're delicious as-is!
• I can't find empanada discs, what can I use instead? You can use puff pastry and cut 5-inches diameter round discs out of it. Or you can make the dough from scratch too.