Experience the vibrant flavors of Italy in a portable and delightful package with these Caprese Empanadas. Inspired by the classic Caprese salad, these empanadas feature a harmonious combination of ripe tomatoes, fresh mozzarella cheese, pesto, and a drizzle of balsamic glaze, all encased in a flaky, golden pastry shell. Whether served as a tasty appetizer, a flavorful snack, or a light meal, these Caprese Empanadas are sure to impress with their bold flavors and irresistible appeal. Get ready to elevate your empanada game with this unique twist on a beloved dish.
The magic of this recipe comes from the quick and easy homemade dough that's used for the empanada crust.
In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a round cutter or a small plate to cut out circles of dough, approximately 4-5 inches in diameter.
Place some tomatoes, some diced mozzarella, and a teaspoon of pesto in the center of each dough circle. Season with salt and pepper. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges firmly to seal the empanadas. Trim any excess dough if necessary.
Transfer the sealed empanadas to the prepared baking sheet. Brush the tops with egg wash for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.
Remove the Caprese Empanadas from the oven and let them cool slightly before serving. Drizzle with balsamic glaze and garnish with fresh basil leaves if desired.
Enjoy these delicious empanadas warm as an appetizer, snack, or light meal. Serve with some extra pesto for dipping to really round out the experience.
Caprese Empanadas FAQS:
You will need the following ingredients:
all-purpose flour, salt, unsalted butter, cold water, diced tomatoes with basil garlic and oregano, mozzarella cheese block, pesto, balsamic glaze, egg, and pepper
You will need the following supplies:
a baking sheet, 4-5 inch cooker or biscuit cutter, mixing bowls, rolling pin, parchment
If you have any leftover empanadas, place them in an airtight container and refrigerate for up to 5 days. To reheat, either place in the microwave or into a toaster oven and heat until warmed through and the cheese is melted again.
These Caprese Empanadas are best served hot while the cheese and filling are melted.
Notes:
- The dough will be pretty sticky when it is first combined, that’s normal. Once it cools, it will be a little less sticky but will still need a little flour on the counter and rolling pin. Don’t go overboard with flouring.
- Instead of pesto, you can use fresh basil to be more traditional. We feel the pesto brings a lot of extra delicious flavors.
- You can use shredded mozzarella cheese instead of a block cut into cubes. Fill with a generous amount so that it melts evenly.
- When folding the empanadas in half, be gentle as the dough can tear easily. Firmly crimp the edges with a fork or by hand, ensuring no juices can edit and open during the baking process.
- Don’t skip the egg wash step, this gives the beautiful golden color to the tops of the empanadas.
Caprese Empanadas
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup cold unsalted butter, cubed
- ½ cup cold water
For the Filling:
- 14.5 ounce can diced tomatoes with basil, garlic and oregano, drained
- 8 ounces fresh mozzarella cheese, diced
- ½ cup pesto
- Salt and pepper to taste
- Balsamic glaze, for drizzling
- Egg wash (1 egg beaten with 1 tablespoon water), for sealing and brushing
Instructions
- In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a round cutter or a small plate to cut out circles of dough, approximately 4-5 inches in diameter.
- Place some tomatoes, some diced mozzarella, and a teaspoon of pesto in the center of each dough circle. Season with salt and pepper. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges firmly to seal the empanadas. Trim any excess dough if necessary.
- Transfer the sealed empanadas to the prepared baking sheet. Brush the tops with egg wash for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.
- Remove the Caprese Empanadas from the oven and let them cool slightly before serving. Drizzle with balsamic glaze and garnish with fresh basil leaves if desired. Enjoy these delicious empanadas warm as an appetizer, snack, or light meal.
Notes
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