Caprese Empanadas with Fresh Mozzarella and Basil Filling

These Caprese Empanadas surprised me — simple to make yet impressive as an appetizer or snack. Flaky baked empanada dough filled with sweet tomatoes, melting mozzarella, and fragrant basil is a combination that never fails.

If you need a crowd-pleasing appetizer for a potluck or a tasty snack, make these Caprese Empanadas — they always get compliments.

I’m a big fan of empanadas and of pastry in general, so combining a Caprese salad into a handheld pastry felt like a natural and delicious idea. The result is fresh, cheesy, and portable.

I prefer making my own empanada dough: it’s simple, uses just a few ingredients, and tastes fresher than most store-bought doughs. If you’re short on time, you can use premade empanada cases, puff pastry, or shortcrust pastry instead.

Serve warm with a balsamic glaze or pesto for dipping.

Why you’ll love this recipe

• Easy to make even for beginner bakers.
• Impressive presentation for parties and gatherings.
• All the classic Caprese flavors tucked into a crisp pastry.
• Customizable fillings to suit different tastes or dietary needs.
• Great warm or at room temperature — perfect for serving ahead.

How to make Empanada Dough

Below is a clear summary for making the dough. The full recipe with exact measurements is in the recipe card further down. If you prefer, use store-bought empanada cases, puff pastry, or shortcrust pastry, but homemade dough is quick and more flavorful.

Ingredients needed

These ingredients make a simple, flaky empanada dough. Exact measurements are available in the recipe card.

• Flour: Wholemeal or all-purpose both work. Wholemeal adds more protein and fiber.
• Butter: Use good-quality butter for flavor; plant-based butter can be substituted for a dairy-free version.
• Egg yolks: Add richness and help create a tender, light crust.
• Water: Brings the dough together — add gradually to reach the right consistency.

Equipment needed

• Mixing bowl
• Fork or spatula
• Rolling pin (or a wine bottle as a substitute)

Dough Instructions

Step One:
Combine flour and salt in a mixing bowl and whisk to blend.

Step Two:
Melt the butter gently in a microwave or double boiler.

Step Three:
Add melted butter, egg yolks, and water to the dry ingredients.

Step Four:
Mix with a fork or spatula until the dough begins to come together, then knead briefly by hand into a smooth ball.

Step Five:
Chill the dough in the refrigerator for 20–30 minutes before rolling.

How to make Caprese Empanadas

With the dough chilled, prepare the filling and assemble the empanadas.

Filling ingredients

• Mozzarella: A firmer, less watery mozzarella works best to avoid sogginess.
• Tomatoes: Cherry tomatoes are sweet and hold up well. Remove seeds to reduce moisture.
• Fresh basil: Use fresh leaves for brightness and aroma.

Assembly equipment

• Parchment paper
• Rolling pin (or substitute)
• Baking sheet
• Fork for crimping

Assembly Instructions

Step One:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step Two:
Slice mozzarella into small pieces, quarter and deseed the tomatoes, and finely chop the basil.

Step Three:
Divide dough into eight pieces. Roll each piece between sheets of parchment into a circle about the size of an empanada case.

Step Four:
Place mozzarella on one half of each dough circle, top with tomatoes and basil. Add a small drizzle of balsamic glaze or a smear of pesto if desired.

Step Five:
Fold the dough over the filling, wet the edge with a little water, press to seal, and crimp with a fork to ensure a tight seal.

Step Six:
Arrange empanadas on the prepared baking sheet and brush the tops with an egg wash for a golden, glossy finish.

Step Seven:
Bake for 20–22 minutes, or until the empanadas are golden brown and crisp.

How to serve caprese empanadas

These empanadas are versatile and work well in many settings. Here are some serving ideas:

With dips: Offer balsamic glaze or pesto on the side for dipping.

On a platter: Arrange warm empanadas with fresh basil and cherry tomatoes for an attractive appetizer spread.

As a meal: Pair with a simple mixed-green salad dressed with olive oil and balsamic for a light lunch or dinner.

Picnic or brunch: Pack them for a picnic or include them on a brunch table — they travel well and taste great warm or at room temperature.

With soup: Serve alongside tomato basil soup for a comforting pairing.

Tips and Notes

• Make ahead: Dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw in the refrigerator before using.
• Prevent sogginess: Remove tomato seeds and use a firmer mozzarella. If the cheese is wet, pat it dry first.
• Seal well: Crimp edges tightly with a fork so filling doesn’t leak during baking.
• Egg wash: Brushing with egg wash gives a shiny, golden crust.
• Customize: Add ingredients like sun-dried tomatoes, olives, or thin prosciutto for variations.
• Watch baking time: Ovens vary — bake until golden and crispy.
• Gluten-free option: Use a reliable gluten-free flour blend; texture may differ slightly.
• Scale up: The batch here yields eight empanadas; double or triple as needed for larger groups.

Storage instructions

Refrigeration:

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing:

Before baking: Freeze assembled, unbaked empanadas on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

After baking: Cool completely, freeze on a tray until solid, then store in a freezer-safe bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 15–20 minutes or until heated through.

Reheating:

• Oven: Reheat at 350°F (175°C) for 10–15 minutes for best texture.
• Microwave: Faster but less crispy — 1–2 minutes on high.
• Stovetop: Warm in a non-stick skillet over medium heat, a few minutes per side, to restore crispness.

Following these storage tips keeps your empanadas tasting fresh even when made ahead.

FAQ

More easy and healthy savory snacks

• Savoury Muffins with Chickpea Flour
• 2-Ingredient Oat Tortillas (easy and healthy wrap recipe)
• Fermented Buckwheat Bread (gluten-free, no-knead)

If you try this recipe, please leave feedback and a rating in the comments — I’d love to hear how yours turned out and see your photos!