Caprese Empanadas with Tomato Mozzarella and Basil

These baked caprese empanadas are a delicious Italian-Latin fusion recipe filled with fresh mozzarella, juicy tomatoes, and fragrant basil. The filling is tucked into flaky empanada dough, brushed with egg wash, and baked until golden and crisp. Served with a quick homemade nut-free pesto, these savory hand pies are flavorful, easy to make, and perfect as an appetizer, lunch, or light dinner.

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Why You’ll Love This Recipe

• They are packed with flavor. Caprese empanadas combine creamy mozzarella, fresh basil, and tomatoes inside a flaky pastry pocket. The result is cheesy, savory, bright, and comforting all at once.
• They are easy to prepare. Using store-bought empanada discs keeps the recipe simple and convenient. All you need to do is prepare the filling, assemble the empanadas, seal them, and bake until golden brown.
• They are baked, not fried. These empanadas are cooked in the oven, which gives them a crisp, flaky exterior without deep frying.
• They are versatile. Serve them as a party appetizer, a fun snack, a quick lunch, or a main dish with a simple green salad.
• The pesto makes them extra special. A nut-free basil pesto adds freshness and richness, making each bite even more delicious.

Key Ingredients

• Empanada discs: Pre-made empanada dough makes this recipe quick and practical. Keep the discs cold until you are ready to fill them, as chilled dough is easier to handle. If you cannot find empanada discs, puff pastry cut into rounds can also work.
• Mozzarella: Fresh mozzarella gives the filling a creamy, melty texture. A mozzarella log works especially well because it is not packed in water. If using mozzarella stored in water, pat it dry thoroughly with paper towels before chopping. Shredded mozzarella can also be used.
• Tomatoes: Roma tomatoes are a great choice because they are less watery, but cherry tomatoes, heirloom tomatoes, or other fresh tomatoes can be used. Dice them small and remove most of the seeds and membranes to help prevent soggy empanadas.
• Fresh basil: Basil is essential for that classic caprese flavor. Chop it finely or slice it into ribbons using the chiffonade technique.
• Seasonings: Garlic powder, salt, and black pepper keep the filling simple while enhancing the tomato, basil, and mozzarella.

• Nut-free pesto: The optional homemade pesto is made with fresh basil, garlic, parmesan, extra-virgin olive oil, salt, and pepper. Traditional pesto often includes pine nuts, but this version skips the nuts while still tasting fresh and flavorful.

How to Make Caprese Empanadas

• Preheat the oven to 400° Fahrenheit and line a large baking sheet with parchment paper.
• Dice the tomatoes into small pieces, removing most of the seeds and membranes.
• Chop the basil. For thin basil ribbons, stack the leaves, roll them tightly, and slice with a sharp knife.
• Stir the tomatoes, basil, garlic powder, salt, and black pepper together in a bowl.
• Chop the mozzarella into small pieces.
• Place the mozzarella in the center of each empanada disc, then top with the tomato basil mixture.
• Avoid overfilling the dough so the empanadas can seal properly.
• Lightly moisten the edge of each disc with water, fold it over, and press the edges closed with the tines of a fork.
• Arrange the sealed empanadas on the prepared baking sheet.
• Beat the egg well, then brush the tops of the empanadas with egg wash.
• Bake for 17 to 21 minutes, or until the empanadas are golden brown.
• While they bake, prepare the nut-free pesto if using.

Tips

• Defrost the empanada discs fully before starting, but keep them refrigerated until you are ready to fill them.
• Do not overstuff the empanadas. Too much filling can make them difficult to seal and may cause them to burst while baking.
• Seal the edges well with a little water and a fork. If a small amount of filling leaks out, it is completely fine.
• Remove the tomato seeds. This step helps reduce excess moisture and keeps the baked empanadas flaky instead of soggy.
• Use good-quality ingredients when possible, especially for the pesto, since the basil, olive oil, and parmesan are the main flavors.
• Let them cool briefly after baking. The filling will be very hot right out of the oven.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat leftovers in the microwave for convenience, or use the oven or air fryer for a crispier texture.

Frequently Asked Questions

• Do I have to use egg wash? You can skip it, but egg wash gives the empanadas a shiny, golden finish, so it is highly recommended.
• Can I use a different sauce? Yes. If you do not want pesto, you can serve these caprese empanadas with marinara sauce, garlic aioli, balsamic glaze, or enjoy them plain.
• What can I use instead of empanada discs? Puff pastry can be cut into 5-inch rounds and used as an alternative. You can also make homemade empanada dough if you prefer.
• Can I make these ahead? You can assemble them ahead of time and keep them chilled until ready to bake. For the best texture, bake them shortly before serving.