Caprese Empanada Recipe With Tomato Basil And Mozzarella
A vegetarian Italian Recipes recipe with -1/ all purpose flour (maida), -/2 teaspoons salt, italian seasoning. Ready in 3h 10m, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
28 steps- 1
Method For CrustSift flour with salt into a large bowl mixing bowl
-1/ all purpose flour (maida)(2 cups)-/2 teaspoons salt(1)butter (unsalted) - cut into /4-inch cubes(1 cup)mozzarella cheese - cut into small cubed(100 grams)salt - as needed - 2
Add the dried herbs and mix well
- 3
Add the cubes of butter to it and rub the butter with your fingertips or a pastry blender until mixture resembles coarse crumbs
butter (unsalted) - cut into /4-inch cubes(1 cup) - 4
Next in another bowl, beat together egg and water in a small bowl with a fork
chilled water(1/3 cup)mozzarella cheese - cut into small cubed(100 grams) - 5
Add this to the flour and butter mixture and stir with a fork until just mixed together
-1/ all purpose flour (maida)(2 cups)butter (unsalted) - cut into /4-inch cubes(1 cup) - 6
Turn out mixture onto a lightly floured surface and knead gently with heel of your hand once or twice, just enough to bring dough together
-1/ all purpose flour (maida)(2 cups) - 7
Do not overwork the dough in anyway
- 8
It should just come together
- 9
Press the dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour
butter (unsalted) - cut into /4-inch cubes(1 cup)mozzarella cheese - cut into small cubed(100 grams) - 10
Method For the FillingChop the all the filling ingredients into tiny cubes, place it in a mixing bowl, add salt and paprika and stir it combine
-/2 teaspoons salt(1)butter (unsalted) - cut into /4-inch cubes(1 cup)mozzarella cheese - cut into small cubed(100 grams)paprika powder - smoked(1 teaspoon)salt - as needed - 11
Give it a taste and add more salt (or spice if you like)
-/2 teaspoons salt(1)salt - as needed - 12
Keep the Caprese Filling aside
- 13
For making the Caprese EmpanadasBring out the dough from the fridge and quickly start working
- 14
Keep the counter clean and dusted with flour, a bowl with egg wash, a pastry brush, a cookie cutter, and plates with flour dusted on them handy
-1/ all purpose flour (maida)(2 cups) - 15
Roll out the dough into a thin rectangle
butter (unsalted) - cut into /4-inch cubes(1 cup)mozzarella cheese - cut into small cubed(100 grams) - 16
Using a cookie cutter, cut circular discs off the dough
- 17
You can also use an empanada shaper to make these Caprese Empanadas
- 18
Place a spoonful of the caprese filling towards the center and fold it into semi circle to form a half moon shape
butter (unsalted) - cut into /4-inch cubes(1 cup)mozzarella cheese - cut into small cubed(100 grams) - 19
Working quickly pinch the edges together and make small pinches along the border or indent the edge with a fork
mozzarella cheese - cut into small cubed(100 grams) - 20
Keep aside on the flour dusted plate till others are ready
-1/ all purpose flour (maida)(2 cups) - 21
Remember to work quickly since you don't want the dough to get warm
- 22
Once you have finished shaping and filling the caprese empanadas brush the crust with an egg wash on top if you wish
- 23
Again place the filled and shaped empanadas in the fridge for 20 mins at least to chill
- 24
This chilling process will help the empanadas get a good crust
- 25
Preheat the oven at 180 C
- 26
Dust the baking sheet with flour and place the chilled caprese empanadas on it
-1/ all purpose flour (maida)(2 cups)chilled water(1/3 cup) - 27
Bake in the oven for 15 minutes till it has a golden crust on all sides
- 28
Remove from oven, let the Caprese Empanadas cool on a wire rack slightly and then serve with some mint gremolata!Served the Caprese Empanada Recipe With Tomato Basil And Mozzarella along with a fresh mint gremolata, these empanadas / hand pies will ensure you fall in love with old treasured recipes, all over again!
mozzarella cheese - cut into small cubed(100 grams)sprig basil leaves - finely chopped(2)
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Caprese Empanada Recipe With Tomato Basil And Mozzarella
A vegetarian Italian Recipes recipe with -1/ all purpose flour (maida), -/2 teaspoons salt, italian seasoning. Ready in 3h 10m, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
28 steps- 1
Method For CrustSift flour with salt into a large bowl mixing bowl
-1/ all purpose flour (maida)(2 cups)-/2 teaspoons salt(1)butter (unsalted) - cut into /4-inch cubes(1 cup)mozzarella cheese - cut into small cubed(100 grams)salt - as needed - 2
Add the dried herbs and mix well
- 3
Add the cubes of butter to it and rub the butter with your fingertips or a pastry blender until mixture resembles coarse crumbs
butter (unsalted) - cut into /4-inch cubes(1 cup) - 4
Next in another bowl, beat together egg and water in a small bowl with a fork
chilled water(1/3 cup)mozzarella cheese - cut into small cubed(100 grams) - 5
Add this to the flour and butter mixture and stir with a fork until just mixed together
-1/ all purpose flour (maida)(2 cups)butter (unsalted) - cut into /4-inch cubes(1 cup) - 6
Turn out mixture onto a lightly floured surface and knead gently with heel of your hand once or twice, just enough to bring dough together
-1/ all purpose flour (maida)(2 cups) - 7
Do not overwork the dough in anyway
- 8
It should just come together
- 9
Press the dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour
butter (unsalted) - cut into /4-inch cubes(1 cup)mozzarella cheese - cut into small cubed(100 grams) - 10
Method For the FillingChop the all the filling ingredients into tiny cubes, place it in a mixing bowl, add salt and paprika and stir it combine
-/2 teaspoons salt(1)butter (unsalted) - cut into /4-inch cubes(1 cup)mozzarella cheese - cut into small cubed(100 grams)paprika powder - smoked(1 teaspoon)salt - as needed - 11
Give it a taste and add more salt (or spice if you like)
-/2 teaspoons salt(1)salt - as needed - 12
Keep the Caprese Filling aside
- 13
For making the Caprese EmpanadasBring out the dough from the fridge and quickly start working
- 14
Keep the counter clean and dusted with flour, a bowl with egg wash, a pastry brush, a cookie cutter, and plates with flour dusted on them handy
-1/ all purpose flour (maida)(2 cups) - 15
Roll out the dough into a thin rectangle
butter (unsalted) - cut into /4-inch cubes(1 cup)mozzarella cheese - cut into small cubed(100 grams) - 16
Using a cookie cutter, cut circular discs off the dough
- 17
You can also use an empanada shaper to make these Caprese Empanadas
- 18
Place a spoonful of the caprese filling towards the center and fold it into semi circle to form a half moon shape
butter (unsalted) - cut into /4-inch cubes(1 cup)mozzarella cheese - cut into small cubed(100 grams) - 19
Working quickly pinch the edges together and make small pinches along the border or indent the edge with a fork
mozzarella cheese - cut into small cubed(100 grams) - 20
Keep aside on the flour dusted plate till others are ready
-1/ all purpose flour (maida)(2 cups) - 21
Remember to work quickly since you don't want the dough to get warm
- 22
Once you have finished shaping and filling the caprese empanadas brush the crust with an egg wash on top if you wish
- 23
Again place the filled and shaped empanadas in the fridge for 20 mins at least to chill
- 24
This chilling process will help the empanadas get a good crust
- 25
Preheat the oven at 180 C
- 26
Dust the baking sheet with flour and place the chilled caprese empanadas on it
-1/ all purpose flour (maida)(2 cups)chilled water(1/3 cup) - 27
Bake in the oven for 15 minutes till it has a golden crust on all sides
- 28
Remove from oven, let the Caprese Empanadas cool on a wire rack slightly and then serve with some mint gremolata!Served the Caprese Empanada Recipe With Tomato Basil And Mozzarella along with a fresh mint gremolata, these empanadas / hand pies will ensure you fall in love with old treasured recipes, all over again!
mozzarella cheese - cut into small cubed(100 grams)sprig basil leaves - finely chopped(2)
Rate this recipe
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