Baked Caprese Empanadas with Mozzarella, Tomato and Basil (Empanadas Caprese)

Why you’ll love it

• Meatless and crowd-pleasing: melted mozzarella with fresh tomato and basil.
• Ready in 45 minutes using store-bought empanada dough rounds.
• Easy on the budget: about $1.20 per empanada.

Quick facts

Ingredients

• 12 empanada dough rounds for baking (discos para empanadas de horno)
• 10.5 oz (300 g) firm mozzarella, cut into cubes
• 2 medium tomatoes, seeded and diced
• 20 fresh basil leaves, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten

Step-by-step method

1. Heat the oven. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Make the filling. Mix the mozzarella, tomato, basil, oregano, salt and pepper. Let it drain for 10 minutes.

3. Fill. Place 2 tablespoons of filling on each dough round, leaving the edge clear.

4. Seal. Moisten the edge, fold the dough over while pressing out the air, and crimp the edge (repulgue) or press it with a fork.

5. Brush. Arrange the empanadas on the baking sheet, brush with the beaten egg and poke a small hole in the top of each one.

6. Bake. Bake for 18 to 22 minutes, until deep golden. Let rest for 5 minutes before serving.

How to tell they’re done

The pastry should be evenly golden all over and the cheese inside should be completely melted.

Tips for the best result

• Don’t skip the 10-minute drain: excess tomato juice makes the dough soggy and harder to seal.
• Use firm, low-moisture mozzarella rather than fresh mozzarella balls, which release more liquid.
• For a more intense, drier filling, use rehydrated sun-dried tomatoes instead of fresh tomatoes.

Storage and reheating

Refrigerate in a covered container for up to 3 days. Reheat in the oven at 350°F (180°C) for 8 minutes so the pastry crisps up again.