Print
Save
Pin
Caprese empanadas (from scratch)
Easy recipe for delicious caprese empanadas with tomato, mozzarella and basil
EQUIPMENT
- Rolling Pin
- baking sheet
INGREDIENTS
- 2.4 cup flour (300 g)
- ⅓ cup butter (70 g)
- 2 eggs
- 0,42 cup water (100 ml)
- 1 cup mozzarella (200 g)
- 2 tomatoes
- handfull fresh basil leaves
- tsp fresh parsley
- 3 cloves garlic
- 1 tsp olive oil (15 ml)
- tsp salt
- black pepper
INSTRUCTIONS
- Mix the flour with salt.
- Add pieces of butter. If the butter is refrigerated, first melt it in a small pan. Stir it well into the flour using a fork or your hands. The mixture you get should be similar to breadcrumbs.
- In a separate bowl, whisk together one whole egg and one egg yolk. Add 0,4 cup of water (100 ml) and add it to the flour with butter. Mix well to get a soft dough.
- Sprinkle a flat, clean surface with flour and transfer the dough. Knead for at least 8 minutes until getting a soft and smooth ball of dough.
- Place the dough in a bowl, cover with plastic foil and allow it to rest in the refrigerator until the butter solidifies (for about 30 minutes).
- Preheat the oven to 356 F/ 180 C.
- Prepare the filling - cut or shred the mozzarella, slice the tomatoes and mix the basil with a tablespoon of fresh parsley and garlic, all combined with a tbsp of olive oil.
- Once the dough is chilled, sprinkle a clean surface with flour and roll it out (about 0.2 inches thin) using a rolling pin.
- Cut out empanada discs using a bowl about 4 to 6 inches in diameter. Top each of the discs with the filling and fold it over.
- Press the edges of the discs to the surface and start twisting and curling the edge from one side to the other. For each curl you make, press the dough once again to the surface. Curl the edge all the way to the other side.
- Place the empanadas on a baking sheet and cover them with egg wash, using the leftover egg yolk.
- Bake at 365 F/ 180 C for 20 to 25 minutes.
- Allow the empanadas to settle for a minute and serve with your favorite sauce.
- Enjoy!
Video
NOTES
- To prevent leakage while making empanadas, avoid using too much oil or wet tomato slices. Drain soaked mozzarella balls before adding them to the filling. Excess moisture or grease can make it challenging to seal the edges securely.
- Tomatoes lose their aroma when refrigerated as they dislike temperatures below 12°C. It's best to store them at room temperature for optimal flavor.
- Don't overfill the empanada dough. Use the right amount of filling for easy folding and sealing.
- The dough needs to be chilled before assembling empanadas. This makes it easier to handle as it contains a lot of butter. The temperature of the butter will also affect the baking process. If it's too warm, the crust won't be as delicious.
- Folding and swirling the edges of empanadas can be challenging, and it may take some practice to get it right. Don't worry if your first few attempts don't look perfect. The most important thing is to ensure that the edges are sealed properly to prevent any leaks while baking. With each try, you'll get better at it and your empanadas will look more adorable. However, if you find swirling to be too difficult, you can always seal the edges with a fork or use an empanada mold.
- For a healthier option, use whole-grain flour or mix with buckwheat or corn flour for a gourmet twist. Gluten-free flour can be used for a gluten-free version of caprese empanadas.
- Empanadas can be refrigerated for three days. Simply reheat them in the oven or use a microwave.
- When stored in an airtight container or sealed bag, they can last up to three months in the freezer. Simply thaw at room temperature and reheat as usual.
- Freeze unbaked empanadas on a sheet and transfer them to a container or bag. Thaw in refrigerator and bake when still cold.
Nutrition
Serving: 249g | Calories: 537kcal | Carbohydrates: 62.06g | Protein: 22.07g | Fat: 22.01g | Saturated Fat: 11.2g | Polyunsaturated Fat: 1.48g | Monounsaturated Fat: 7.12g | Trans Fat: 0.61g | Cholesterol: 355mg | Sodium: 968mg | Potassium: 353mg | Fiber: 3.4g | Sugar: 2.6g | Vitamin A: 1388IU | Vitamin C: 9.6mg | Calcium: 324mg | Iron: 5.18mg