Super Easy Caprese Empanadas (Vegetarian Empanadas Recipe)

Name: Super Easy Caprese Empanadas (Vegetarian Empanadas Recipe)
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 10 serving
Ingredients: 6 oz fresh mozzarella cheese; 2 medium tomatoes; Large handful of fresh basil; 10 empanada discs; 1 egg; Sauce, for dipping

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5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings
10
Calories
170 kcal
Course
Appetizer
Cuisine
Italian

Super Easy Caprese Empanadas (Vegetarian Empanadas Recipe)

Heidi Hunt

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These Super Easy Caprese Empanadas are the ultimate Italian appetizer! They're made with the perfect flavor combination of flavorful tomatoes, fresh basil, creamy cheese and flaky pastry. They're great to serve as an appetizer, snack or take for a delicious handheld lunch!

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Ingredients

Servings

6 oz fresh mozzarella cheese can use sliced, shredded or freshly shredded from a block!
2 medium tomatoes chopped
Large handful of fresh basil chopped
10 empanada discs I used store-bought
1 egg whisked, for egg wash
Sauce, for dipping like pizza sauce or pesto!

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Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper; spray with cooking spray.
Add the mozzarella, chopped tomatoes and basil to a bowl and toss to combine. Add salt and pepper to taste.
To assemble the empanadas, place a large spoonful of the cheese mixture onto the middle of each empanada disc. Then fold the empanada discs and seal the edges with a fork. Brush the top of the empanadas with the egg wash and place them on the baking sheet.
Bake for 18-20 minutes, or until golden brown on the top.
Serve the caprese empanadas with pizza sauce, pesto sauce, or whatever sounds good and enjoy!

Equipments used:

Notes

To make gluten-free: use a multi-purpose gluten-free dough.
To make dairy-free: use dairy-free cheese.
If using a gluten-free dough (or making your own) you will need to create your own empanada disc. To do so:
Make sure to not overfill your empanada dough! You want to make sure the side of the empanada shell can completely close to keep all the ingredients from leaking out on your prepared baking sheet.
Divide the dough in 10 equal pieces (you might not need all of your dough or you can double/triple the filling amount).
Roll each piece into a ball. On a flour dusted surface roll each ball into a round circle using a rolling pin.