Caprese Empanadas with Homemade Empanada Dough

These Caprese Empanadas surprised me — they’re simple to make yet elegant enough for guests. A flaky empanada dough encases sweet tomatoes, melty mozzarella, and fresh basil. It’s a flavor combination that always delivers.

If you need a crowd-pleasing appetizer or a tasty snack for a potluck, make these Caprese Empanadas — they’re guaranteed to impress.

I love empanadas and anything made with pastry, so combining a classic Caprese salad with empanadas felt like a natural and delicious fit.

I prefer making my own empanada dough: it’s quick, uses just a few basic ingredients, and avoids the additives often found in store-bought pastry. If you’re short on time, store-bought empanada cases or puff pastry work fine.

Serve warm with a balsamic glaze or pesto for an extra flavor boost.

Why you’ll love this recipe

• Quick and surprisingly simple to prepare.
• Elegant and impressive appetizer or snack.
• The classic Caprese trio—tomato, mozzarella, basil—inside flaky pastry.
• Customizable and lighter than many fried options.
• Great for gatherings, picnics, breakfast, or a light meal.

How to make Empanada Dough

Below is a clear summary of the dough method. You can use store-bought pastry if you prefer, but this easy dough is worth the small extra effort.

Ingredients needed

See the recipe card for exact measurements. Basic ingredients for the dough:

• Flour: Wholemeal adds protein and fiber, but all-purpose flour works well.
• Butter: Use good-quality butter for flavor; plant-based alternatives can make it dairy-free.
• Egg Yolks: Add richness and help create a tender, flaky dough.
• Water: Brings the dough together — add gradually to reach the right texture.

Equipment needed

• Mixing bowl
• Fork or spatula
• Rolling pin (or a wine bottle)

Instructions

Step One:
Combine flour and salt in a mixing bowl and whisk briefly.

Step Two:
Melt the butter.

Step Three:
Add melted butter, egg yolks, and water to the dry mixture.

Step Four:
Mix with a fork or spatula, then use your hands to form a smooth dough ball.

Step Five:
Refrigerate the dough for 20–30 minutes before rolling.

How to make Caprese Empanadas

Once the dough is chilled, assemble the empanadas.

Ingredients needed

• Empanada dough: Homemade or store-bought pastry.
• Mozzarella: A firmer mozzarella works best to avoid sogginess.
• Tomatoes: Cherry or Roma tomatoes are ideal; remove seeds to keep the pastry crisp.
• Basil: Fresh leaves for bright flavor.

Equipment Needed

• Parchment paper
• Rolling pin or substitute
• Baking sheet
• Fork for sealing

Instructions

Step One:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step Two:
Slice mozzarella into small pieces. Quarter or dice tomatoes and remove seeds. Finely chop basil.

Step Three:
Divide the dough into 8 portions. Roll each portion between sheets of parchment into a circular disk.

Step Four:
On one half of each disk, place mozzarella, then tomatoes and chopped basil. Add a small drizzle of balsamic glaze or a spoonful of pesto if you like.

Step Five:
Fold the dough over the filling. Brush a little water along the edge, press to seal, and crimp with a fork to ensure a tight seal.

Step Six:
Place empanadas on the prepared baking sheet and brush with egg wash for a glossy, golden finish.

Step Seven:
Bake for 20–22 minutes, until the pastry is golden and crisp.

How to serve caprese empanadas

These empanadas are versatile and suit many occasions:

With dips: Serve with balsamic glaze or pesto for dipping.

On a platter: Arrange with fresh basil and cherry tomatoes for an attractive party presentation.

As a meal: Pair with a simple green salad dressed with olive oil and balsamic vinegar.

At a picnic: Pack them cold or warm — they travel well with cheese and fruit.

For breakfast or brunch: Serve warm as a savory morning option.

With soup: They pair nicely with tomato basil soup for a comforting combo.

Tips and notes

• Make ahead: Dough can be refrigerated up to 2 days or frozen up to 3 months. Thaw overnight in the fridge before using.
• Prevent sogginess: Remove tomato seeds and use a firmer mozzarella. Pat wetter cheeses dry if needed.
• Seal well: Crimp edges tightly to avoid leaks during baking.
• Egg wash: Brushing with egg wash produces a golden, glossy crust.
• Customize: Add olives, sun-dried tomatoes, or cured meats for variations.
• Watch baking time: Ovens vary — bake until golden and crisp.
• Gluten-free option: Use a reliable gluten-free flour blend; texture may differ slightly.
• Yield: Recipe makes 8 empanadas; scale as needed.

Storage instructions

Refrigeration:

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing:

Before baking: Freeze assembled, unbaked empanadas on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the time.

After baking: Cool completely, freeze in a single layer, then transfer to a bag or container for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 15–20 minutes.

Reheating

• Oven: Best method to restore crispiness — 350°F (175°C) for 10–15 minutes.
• Microwave: Faster but softer — 1–2 minutes, depending on power.
• Stovetop: Reheat in a nonstick skillet over medium heat for a few minutes per side to crisp the pastry.

FAQ

More easy and healthy savory snacks

• Savoury muffins with chickpea flour
• 2-ingredient oat tortillas
• Fermented buckwheat bread (gluten-free, no-knead)

If you try this recipe, please leave feedback and a rating in the comments — I’d love to hear how it turned out and see your photos!