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Overhead shot of caprese empanadas topped with basil garlic oil sauce with more sauce in a ramekin.
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Caprese empanadas

Caprese empanadas filled with mozzarella cheese, tomatoes, and basil. Served with a basil garlic dipping sauce.
Course Appetizer, Snack
Cuisine Latin American, Latin fusion
Keyword Basil, Caprese, Empanadas, Mozzarella, Tomato
Prep Time 1 hour
Cook Time 20 minutes
Chill time 30 minutes
Total Time 1 hour 20 minutes
Servings 15 medium sized empanadas

Ingredients

Homemade empanada dough (or use 15 store bought empanada discs):

  • 3 cups all-purpose flour
  • ¼ to ½ teaspoon of salt
  • 6 ounces or 170 grams of unsalted butter 1 ½ sticks
  • 1 egg
  • ¼ to ½ cup of water adjust as needed

Tomato mozzarella basil filling:

  • 8 ounces of grated or crumbled mozzarella cheese
  • 2 medium sized tomatoes any kind, chopped
  • A large handful of basil chopped
  • 1 egg whisked - to be used as egg wash for the empanadas

To serve:

Instructions

Homemade empanada dough preparation:

  • Use a food processor or stand mixer to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.
    Making empanada dough in a food processor
  • Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.
  • Split the dough into 2 large balls; flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
    Split the dough into two disks
  • To make the empanada disks, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). OR
    Rolling out the dough and using a bowl to cut the empanada disk shape
  • You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – if you have a tortilla press you can use it to flatten the dough balls.
    You can also use a tortilla press to make the empanada disks
  • You can also see more detailed step by step photos and video preparation of the empanada dough.

For filling and assembling of the empanadas:

  • Mix the grated mozzarella, chopped tomatoes, and basil in a bowl.
    Caprese empanada filling of cheese, tomato and basil in a white bowl
  • To assemble the empanadas, place a spoonful or two of the cheese mixture on the middle of each empanada disc.
    Filling the caprese empanadas and assembling them on a cutting board
  • Fold the empanada discs and seal the edges. You can either use a fork to help seal the empanadas, or use your fingers to twist and curl the edges creating a churito or curl type seal. You can also use an empanada mold to seal the empanadas.
    Seal and chill the empanadas before baking
  • If you have time, for best results, especially since these empanadas contain cheese, chill the empanadas for at least 30 minutes before baking, this will help them seal better and prevent leaks.
  • Before baking, brush the top of the empanadas with the shisked egg mix; this will give a nice golden glow when they bake.
    Brush the empanadas with egg wash before baking
  • Bake in a pre-heated oven at 400F (200 C) for 18-20 minutes or until golden on top.
    Bake the empanadas at 400 F for 18-20 minutes
  • Serve the caprese empanadas with your choice of dipping sauce.
    Shot of caprese empanadas on a baking sheet served with basil garlic sauce

Notes

These caprese empanadas can also be fried - they will be less likely to leak out the cheese filling if they are fried.
To fry them you can use a deep fryer or a basic frying pan, make sure to have enough oil to cover at least half the empanada if using a pan.
Heat the oil and fry the empanadas until they are golden on both sides. Don´t overcrowd the pan, depending on the side cook 3-4 at a time. Place the fried empanadas on paper towels to remove any excess oil.