These Caprese Empanadas blew my mind and exceeded my expectations. They’re so easy to make but are such an impressive appetizer or snack—I just know that you’ll love them, too! An easy empanada dough, baked to flaky perfection, filled with sweet tomatoes, melty mozzarella, and fragrant basil—name a better combination?

If you’re looking for a delicious appetizer or snack for a potluck that will impress your guests—do yourself a favor and make these Caprese Empanadas!
This is my new favorite recipe. I’m an empanada fiend—if I’m at a food market and there are empanadas, that’s where you’ll find me! To be honest, I just love anything that involves pastry. It’s definitely my greatest weakness (in a very good way!).
Another one of my favorite foods is a Caprese salad; you just can’t beat the simple combination of mozzarella, tomatoes, and basil. So naturally, the idea of combining the two just works wonders.
I like to make my own empanada dough because, in my opinion, it tastes better than store-bought empanada dough, and it’s really easy to make! You only need four simple ingredients, and there are no additives and preservatives found in store-bought pastry. You can, however, use store-bought empanada cases or puff pastry if you’re short on time.
Serve with some balsamic glaze or pesto, and you’ll have a great time!
Why you’ll love this recipe
- They’re surprisingly easy to make.
- It’s such an impressive appetizer or snack.
- It’s a Caprese salad encased in pastry!? Enough said.
- They’re actually healthy!
- They’re good for your soul and your body!
How to make Empanada Dough
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
You can use store-bought empanada cases, puff pastry, or shortcrust pastry if you prefer, but honestly, this easy empanada dough is SO much better! Give it a go!
Ingredients needed
These are the ingredients you’ll need to make these Caprese Empanadas along with ingredient substitutions. You can find the exact measurements in the recipe card at the bottom of this page.
- Flour: I like to use wholemeal flour as it contains more protein and is better for you than white flour, but you can use all-purpose flour if you prefer. I’ve not tried gluten-free flour, but it should work with a good gluten-free flour blend like this one.
- Butter: I recommend using grass-fed butter as it contains a lot more nutrients and is actually good for you! You can use plant-based butter if you want to make vegan or dairy-free pastry.
- Egg Yolks: Makes the pastry richer and lighter.
- Water: Helps bring the dough together.
Equipment needed
- Digital Food Scale: I always recommend using a digital food scale so that you can accurately measure the ingredients, which will result in perfect pastry!
- Mixing Bowl
- Fork or Spatula
Instructions
Step One:
Add your flour and salt to a mixing bowl and whisk with a fork to combine.
Step Two:
Melt your butter in the microwave or using a double boiler.
Step Three:
Add the melted butter, egg yolks, and water to the dry ingredients.
Step Four:
Use a fork or spatula to mix the ingredients. Once it starts to come together, use your hands to knead it into a ball of dough.
Step Five:
Refrigerate for 20-30 minutes.
How to make Caprese Empanadas
Now that your Empanada Dough is ready, it’s time to assemble!
Ingredients needed
- Empanada Dough: Use the recipe above to make your own empanada dough, or use store-bought empanada cases, puff pastry, or shortcrust pastry.
- Mozzarella: I use a hard mozzarella; although it’s more processed than “proper” mozzarella, I find it works best. Soft mozzarella, bufala, and burrata are all a lot more wet and may cause the empanadas to be a bit soggy.
- Tomatoes: My preference is cherry tomatoes as they’re lovely and sweet! You can use Roma tomatoes or any tomatoes you have. I recommend removing the seeds to prevent soggy empanadas!
- Basil: Fresh basil only, please!
Equipment Needed
- Parchment Paper
- Rolling pin: A wine bottle or roll of cling wrap also works!
- Baking sheet
- Fork
Instructions
Step One:
Start by preheating your oven to 350°F (175°C or 155°C fan) and add a sheet of parchment paper to your baking sheet.
Step Two:
Slice your mozzarella into small pieces. Cut your tomatoes into quarters or small pieces and try to remove all the seeds. Finely chop your basil.
Step Three:
Divide the empanada dough into 8 pieces, then place between two sheets of parchment paper and roll each piece into a circular shape. You can use a rolling pin, wine bottle, or a roll of cling wrap.
Step Four:
Place the mozzarella on one half of the empanada case, followed by tomatoes and basil. You can also add some balsamic glaze or pesto on top.
Step Five:
Fold one side of the case over the fillings, add a touch of water to the inside of the bottom edge, then pinch the edges together. Use a fork to crimp the edges tightly shut.
Step Six:
Place the empanadas on your baking sheet and brush with an egg wash.
Step Seven:
Bake for 20-22 minutes until golden.
How to serve caprese empanadas
These Caprese Empanadas are incredibly versatile and can be served in a variety of ways to suit any occasion. Here are some ideas:
With Dips: Serve them with a side of balsamic glaze or pesto for dipping. These sauces complement the flavors of the tomatoes, mozzarella, and basil perfectly.
On a Platter: Arrange the empanadas on a serving platter with some fresh basil leaves and cherry tomatoes for a beautiful presentation. This is perfect for parties or gatherings.
As a Meal: Pair the empanadas with a simple side salad of mixed greens, dressed lightly with olive oil and balsamic vinegar, to make a complete meal.
At a Picnic: Pack the empanadas in a picnic basket along with some fresh fruit, cheese, and a bottle of your favorite wine for a delightful outdoor meal.
For Breakfast: Enjoy the empanadas as a savory breakfast option. They can be a great on-the-go breakfast or a part of a brunch spread.
With Soup: Serve the empanadas alongside a bowl of tomato basil soup for a comforting and satisfying meal.
Tips and Notes
- Make Ahead: You can prepare the empanada dough and filling ingredients ahead of time. Store the dough in the refrigerator for up to 2 days or freeze it for up to 3 months. Thaw in the fridge overnight before using.
- Prevent Soggy Empanadas: To avoid soggy empanadas, make sure to remove the seeds from the tomatoes and use a harder mozzarella. If using a wetter cheese, pat it dry with paper towels before adding it to the empanadas.
- Seal Properly: Ensure the edges of the empanadas are sealed properly to prevent the filling from leaking out during baking. Use a fork to crimp the edges tightly.
- Egg Wash: Brushing the empanadas with an egg wash before baking will give them a beautiful golden color and a shiny finish.
- Customize Fillings: Feel free to get creative with the fillings! You can add other ingredients like olives, sun-dried tomatoes, or even a bit of ham or prosciutto for an extra twist.
- Cooking Time: Oven temperatures can vary, so keep an eye on the empanadas as they bake. They should be golden brown and crispy when done.
- Gluten-Free Option: If you need a gluten-free version, use a good quality gluten-free flour blend to make the dough. The texture might be slightly different, but they will still be delicious.
- Serving Size: This recipe makes 8 empanadas, but you can easily double or triple the recipe to serve a larger crowd.
Storage instructions
Refrigeration:
Store leftover Caprese Empanadas in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Freezing:
Before Baking: You can freeze the assembled but unbaked empanadas. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to bake, no need to thaw—just add a few extra minutes to the baking time.
After Baking: Allow the baked empanadas to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat directly from frozen in a 350°F (175°C) oven for about 15-20 minutes, or until heated through.
Reheating:
- Oven: For the best texture, reheat the empanadas in the oven or toaster oven. Preheat the oven to 350°F (175°C) and bake for about 10-15 minutes, or until they are heated through and crispy.
- Microwave: You can also reheat the empanadas in the microwave, though they may not be as crispy. Microwave on high for 1-2 minutes, or until heated through.
- Stovetop: Another option is to reheat them on the stovetop. Place the empanadas in a non-stick skillet over medium heat and cook for a few minutes on each side until heated through and crispy.
By following these storage instructions, you can enjoy your Caprese Empanadas at their best, even if you have leftovers or want to prepare them in advance.
FAQ
Can I use store-bought dough for these empanadas?
Yes, you can use store-bought empanada dough, puff pastry, or shortcrust pastry if you’re short on time. However, making your own empanada dough is easy and often tastes better.
What type of tomatoes should I use?
Cherry tomatoes are great because they’re sweet and less watery. You can also use Roma tomatoes or any other variety you have on hand. Just make sure to remove the seeds to avoid soggy empanadas.
How can I prevent my empanadas from getting soggy?
Remove the seeds from the tomatoes and use a harder mozzarella cheese. Also, ensure that the empanadas are sealed properly and not overfilled.
Can I freeze empanadas?
Yes, you can freeze both baked and unbaked empanadas. For unbaked empanadas, freeze them on a baking sheet before transferring them to a freezer-safe bag. For baked empanadas, let them cool completely before freezing. See the storage instructions above for more details.
How do I reheat the empanadas?
For the best texture, reheat the empanadas in the oven at 350°F (175°C) for about 10-15 minutes. You can also reheat them in the microwave or on the stovetop, but they may not be as crispy.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to 3 months. Thaw in the fridge overnight before using.
more easy and healthy savory snacks
- Savoury Muffins with Chickpea Flour
- 2-Ingredient Oat Tortillas (easy and healthy wrap recipe)
- Best Fermented Buckwheat Bread Recipe (GF, Easy, No-Knead)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Caprese Empanada
Equipment
- Spatula or Fork
Ingredients
Easy Empanada Dough
- 180 g Flour (1 ½ cups)
- ¼ tsp Salt
- 45 g Butter, melted (3 tbsp)
- 2 Egg Yolks
- 60 g Water (¼ cup)
Caprese Empanadas
- Empanada Dough
- 100 g Mozzarella (1 cup)
- 100 g Tomatoes (1 cup)
- Fresh Basil
Instructions
Easy Empanada Dough
- Combine flour and salt in a mixing bowl.
- Add melted butter, egg yolks, and water to the dry ingredients.
- Mix with a fork or spatula, then knead into a dough ball.
- Refrigerate for 20-30 minutes before using.
Caprese Empanadas
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Divide dough into 8 pieces, roll each between parchment paper into circles.
- Slice the mozzarella into small pieces. Cut the tomatoes into small pieces and remove the seeds. Roughly chop the basil.
- Fill the empanada cases on one side with mozzarella, tomatoes, and basil. Add balsamic glaze or pesto if desired.
- Fold dough over filling, seal edges with water, and crimp with a fork.
- Place the empanadas on your baking sheet and brush with egg wash (1 whisked egg).
- Bake for 20-22 minutes until golden brown.
Video
Notes
- Prevent Soggy Empanadas: Remove tomato seeds and use hard mozzarella.
- Seal Properly: Ensure edges are tightly crimped to prevent leaks.
- Golden Finish: Brush with egg wash before baking for a shiny, golden crust.
- Make Ahead: Prepare dough in advance and refrigerate for up to 2 days or freeze for up to 3 months.
- Reheat: For best results, reheat in the oven to maintain crispiness.
This is the recipe i never knew i needed! Yum!
You will love them!
This is going to made for my next braai, YES PLEASE 😍
Woohoooo!