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–+ servings
This is a square picture of caprese empanadas.

Caprese Empanadas

Priscilla Lawrence
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!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Appetizer, Main Course
Cuisine Italian Latin Fusion
Servings 12 empanadas
Calories 172.3 kcal

Equipment

Ingredients
  

  • 12 empanada discs
  • 2-3 tomatoes diced, most seeds removed
  • 1 handful fresh basil leaves chopped or chiffonade
  • 7-8 ounces fresh mozzarella in log, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 egg well beaten

For the Nut-Free Pesto (optional)

Instructions
 

  • Preheat oven to 400° Fahrenheit. Line a large baking sheet with parchment paper.
  • Dice the tomatoes small, removing most of the seeds and membranes.
    This is a picture of a cutting board and diced tomatoes with a knife.
  • Chop the basil, then stir it together with tomatoes, garlic powder, salt and pepper.
    This is a picture of bowl with tomatoes, basil, and spices.
  • Chop the mozzarella into small pieces. *if using mozzarella in water, place it on paper towels 1st to remove moisture.
    This is a picture of chopped mozzarella.
  • To assemble the empanadas, lay dough discs. Add 1 spoon of mozzarella 1st.
    This is a picture of a empanada disc with mozzarella.
  • Then add 1 spoon of tomato basil mixture.
    This is a picture of an empanada disc with mozzarella and tomato and basil on top.
  • Dip one or two fingers into little bowl of water, and go around the edge of the dough to help with sealing. Fold the empanadas, making sure all the filling stays inside the pocket, then seal all around with tines of a fork.
    This is a picture of an empanada being sealed with a fork.
  • Beat an egg really well. Then brush each sealed empanada with egg wash using basting brush.
    This is a picture of empanadas being brushed with a beaten egg and basting brush.
  • Bake empanadas for 17 to 21 minutes or until golden brown. Let cool for 5 minutes on baking sheet before serving.
    This is a picture of a baking sheet filled with cooked empanadas after baking them.

Homemade Nut-Free Pesto (yields ¼ cup)

  • While the empanadas are baking, add basil, garlic, olive oil, parmesan, salt and pepper to a blender or food processor and pulse until combined. Place in fridge until ready to serve. Serve with empanadas and enjoy!
    This is a picture of blended pesto.

Notes

  • Fresh log of mozzarella can be replaced with shredded mozzarella. 
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1empanada | Calories: 172.3kcal | Carbohydrates: 15.5g | Protein: 7.3g | Fat: 8.9g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3g | Cholesterol: 21.4mg | Sodium: 370.9mg | Potassium: 106.6mg | Fiber: 1.3g | Sugar: 1.2g | Vitamin A: 547.8IU | Vitamin C: 3.6mg | Calcium: 162.2mg | Iron: 0.4mg
Keywords caprese empanadas, entertaining, hand pies
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