Go Back
–+ servings
Three baked empanadas drizzled with sauce and garnished with herbs are served on a white platter, with cherry tomatoes, basil leaves, and a bowl of pesto dip nearby.
Print Recipe
No ratings yet

Caprese Empanadas

These Caprese Empanadas are a fun and flavorful twist on a classic Italian favorite. Juicy tomatoes, mozzarella, and fresh basil are wrapped in a golden crust for the ultimate snack, appetizer, or light meal. Serve them with pesto or balsamic glaze and watch them disappear!
Prep Time25 minutes
Cook Time22 minutes
Total Time47 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Servings: 10 Empanadas
Calories: 198kcal
Author: Wendy

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.

Nutrition

Calories: 198kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 333mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg