Caprese Empanadas
Take slices of fresh mozzarella, sun dried tomatoes, and whole basil leaves, fold into flaky dough and bake. This Caprese Empanadas recipe is simple and healthy, and makes a quick appetizer, snack or a light meal.
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What You Need to Make Caprese Empanadas
Not much is needed to make this recipe, but there are a couple optional items below that make the recipe even easier to make. Here’s what I used:
Handy tip!
These caprese empanadas can be assembled ahead of time, frozen on a parchment paper lined baking sheet, then stored in the freezer for later. Bake them as directed below, but you may need to add a couple minutes to the baking time.
Ingredients for Caprese Emapanadas
List of Ingredients
Here’s what I used, but check the substitutions below for alternate ingredients.
Substitutions
Empanada doughs Goya is the only brand of premade empanada doughs that I know of, and they are hard to find. If you can’t find them, you can cut 6″ circles from sheets of puff pastry or pie crust.
I’ve used both and prefer the puff pastry, but sometimes you can find 6″ pie crusts, which is a big time-saver.
Sun dried tomatoes I like the stronger flavor of sun-dried tomatoes in this recipe, but feel free to use fresh tomato slices.
Marinara Red sauce isn’t a typical “caprese” ingredient, but I like a little sauce in my empanadas. You can leave this out if you like.
How to Make Caprese Empanadas
Step 1 Place the empanada doughs on a sheet of parchment paper. If using, spread one teaspoon of marinara on half of each dough.
Step 2 Top with a slice of mozzarella, tomato slices and a fresh basil leaf.
Step 3 Fold the dough over the filling and seal with a fork.
Step 4 Bake in an air fryer at 325° for 15 minutes or in the oven at 400° for 15-20 minutes.
Step 5 Serve with pesto or marinara sauce for dipping.
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Recipe Card for Caprese Empanadas
Caprese Empanadas
Take slices of fresh mozzarella, sun dried tomatoes, and whole basil leaves, fold into flaky dough and bake. This Caprese Empanadas recipe is simple and healthy, and makes a quick appetizer, snack or a light meal.
Ingredients
- 6 empanada doughs, 6-7" wide
- 6 large sun-dried tomatoes, sliced into thin strips
- 6 large fresh basil leaves
- 4 oz ball of fresh mozzarella, sliced into 6 discs
- 6 tsp marinara (optional)
Instructions
- Lay the empanada doughs out on a sheet of parchment paper.
- On one side of each dough, spread one teaspoon of marinara if using. Then top with a slice of mozzarella, one fresh basil leaf, and slivers of sun-dried tomatoes.
- Fold the other side of the dough over the filling. Press the edges together with a fork to seal the dough. Optional: brush the dough with an egg wash.
- Air fry at 325° for 15 minutes. Don't use parchment paper in the air fryer. Alternatively, bake in the oven at 400° for 15-18 minutes, on a parchment lined baking sheet.
- Serve with pesto or marinara for dipping.
