Caprese Empanadas
Caprese Empanadas are the perfect fusion of two culinary favorites: the bright, fresh flavors of a Caprese salad and the comfort of a warm, flaky empanada. These little pockets of goodness are packed with juicy tomatoes, melty mozzarella, and aromatic basil, all wrapped in a golden crust. They’re a total crowd-pleaser and incredibly easy to make.
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We absolutely love this recipe because it reminds us of lazy summer evenings, sitting outside with friends and a chilled glass of wine. The flavor combo is a classic for a reason, and putting it in empanada form makes it even better. It’s simple, satisfying, and a bit unexpected.
If you’re into fun dishes, check out our Pancake Donuts, Air Fryer Pepperoni Roses, or our Funfetti Lush. They’re just as easy and delicious!
Why You’ll Love This Recipe
- Handheld and mess-free: Perfect for parties, picnics, or a quick lunch.
- Simple ingredients: You probably have most of them in your kitchen already.
- Kid and adult approved: Everyone loves melty cheese and flaky crust!
- Customizable: Make it your own with fun variations.
Ingredients
Caprese Empanadas
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Round cutter or bowl
- Mixing Bowl
- Fork
- pastry brush
Ingredients
- 2 store-bought pie crusts 1 box, softened according to package
- 1 cup cherry tomatoes diced
- 1 cup shredded or diced mozzarella cheese
- ¼ cup fresh basil chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg for egg wash
- Basil pesto for serving
- Balsamic glaze for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine tomatoes, mozzarella, basil, salt, and pepper. Stir gently to mix.
- Roll out the pie crusts and cut out 4- to 5-inch circles using a round cutter or bowl. Re-roll scraps to make about 10 circles total.
- Spoon about 1 to 1½ tablespoons of filling into the center of each circle. Fold over into a half-moon shape and press the edges with a fork to seal.
- Beat the egg and brush it over the tops of the empanadas for a golden finish.
- Bake for 18–22 minutes, or until golden brown. Let cool slightly before serving.
- Optional: Serve with balsamic glaze or basil pesto for dipping.
Notes
- Use fresh basil for the best flavor.
- Re-roll pie crust scraps to get the most out of your dough.
- Serve warm with balsamic glaze or pesto for extra flavor.
Storage
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven for 5-10 minutes until warm.
- Freezing: Freeze unbaked empanadas on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Don’t overfill your empanadas or they’ll be tricky to seal.
- Use a fork to firmly press the edges. This helps keep the filling inside.
- Chill the empanadas for 10 minutes before baking to help them hold their shape.
- Let them cool slightly before serving so the cheese doesn’t burn your mouth.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Assemble them ahead and refrigerate until ready to bake.
Absolutely. Freeze them before or after baking. Just reheat in the oven for best results.
You can! Puff pastry will give you a lighter, flakier texture.
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