Caprese Empanadas

Caprese Empanadas are a combination of flaky, buttery goodness and the fresh, melty flavors of a caprese salad. They’re light enough for lunch, fun enough for an appetizer, and bold enough to steal the show at your next happy hour. Serve them with a chilled cocktail and a few dipping sauces.

about this caprese empanadas recipe

Caprese Empanadas are the ultimate mashup of Italian flavor and traditional empanada comfort. Instead of frying, these beauties are baked until golden and flaky. You can absolutely use store-bought empanada dough to keep things quick, but if you want to level up, my homemade empanada dough recipe makes these even more delicious.

Each handheld pocket contains gooey mozzarella, juicy tomatoes, and fragrant basil all wrapped in tender pastry. It’s all about simple ingredients and a big flavor payoff.

The first time I had a caprese empanada was at a local classic here in Denver called Maria’s Empanadas. This was back when there was only one location and it wasn’t quite as popular as it is now. As a recipe developer who’s tested a lot of Caprese spins, it immediately. It’s one of my all-time favorite flavor pairings – fresh, gooey, and just the right amount of indulgent.

When I had the combination of sweet basil, tangy tomatoes, and gooey mozzarella wrapped up in flaky dough, it was a game-changer for my snacking game.

While I didn’t have it with a dipping sauce when I first enjoyed it, I have since learned that a simple dipping sauce can elevate the flavor even more. You can use warm marinara sauce, pesto, basil oil, garlic aioli, or even chipotle aioli.

ingredients

Mozzarella Cheese. Use high-quality shredded mozzarella. We like to use Tillamook, but there are a few amazing mozzarella cheese brands out there to try.

Tomatoes. Choose ripe, medium tomatoes. Seed and chop them to avoid extra liquid that could make the empanadas soggy. Be sure to dice the tomatoes small so they incorporate into the filling well.

Fresh Basil Leaves. Thinly sliced basil adds that unmistakable Caprese aroma.

Sea Salt & Freshly Cracked Black Pepper. You only need a little bit to enhance the fresh ingredients in the filling.

Empanada Discs. Use store-bought discs for a quick prep, or make your own pastry for baked or fried empanadas.

Egg Wash. All you need is one egg, lightly beaten. This will give the tops that gorgeous golden color.

Dipping Sauces. Your choice of marinara, pesto, basil oil, or any type of aioli that you like! This is also optional.

this recipe’s must-haves 

Use the largest bowl from a set of mixing bowls for easy preparation of the filling. A pastry brush is helpful for applying the egg wash, giving your empanadas a beautiful golden finish.

Don’t forget a fork for sealing the edges, creating that classic crimped look while keeping the filling securely inside.

For baking, you will need a half sheet baking pan lined with a silicone baking mat or parchment paper to prevent sticking.

how to make caprese empanadas (step-by-step)

prep for baking

Preheat the oven to 400˚F. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.

make the filling

Combine the mozzarella, chopped tomatoes, basil, sea salt, and pepper in a medium bowl. Mix well until combined.

Pro Tip: Dice the tomatoes small and remove as many seeds as possible. This helps prevent excess moisture, so your empanadas stay crisp and flaky.

fill and seal

On a clean work surface, place about 1 to 2 tablespoons of the filling in the center of each empanada disc. Fold over the disc to create a half-moon shape. Seal the edges using a fork, or twist them for a decorative finish.

chill

Place the filled empanadas on the prepared baking sheet in a single layer, leaving 1 to 2 inches between them. Chill in the refrigerator for 30 minutes.

Don’t skip this step! It helps prevent the filling from leaking while baking.

egg wash

Remove the chilled empanadas from the fridge. Brush the tops evenly with a whisked egg.

bake

Bake the empanadas for 18 to 20 minutes. You’ll know they are done when the tops are golden and slightly puffed. The edges should look firm and set, and the bottoms should be lightly golden underneath. Let cool for 5 minutes before serving to avoid molten cheese burns.

Serve warm with your choice of dipping sauce.

variations

Try a different cheese. Swap out mozzarella for provolone or fontina to give your dish more bite. I’ve tested burrata too, but it was way too messy because of the water content.

Add a flavor punch. Add a spoonful of sun-dried tomatoes or a dollop of pesto for a richer, more indulgent bite.

Turn up the heat. Add crushed red pepper flakes or chopped Calabrian chiles for a spicy twist.

More appetizer recipes: Caprese Bruschetta I Burrata Caprese Salad I Grilled Avocado Caprese Chicken I Savory Chicken Caprese Galette

caprese empanadas Q&A

Can I make empanadas ahead of time?

Absolutely! You can assemble the empanadas and freeze them before baking. Bake straight from frozen, adding about 5 to 10 minutes to the baking time.

Can I use different fillings?

Of course! Empanadas are versatile and can be filled with a variety of meats, vegetables, and cheeses. Get creative and try out different combinations.

can these be made gluten-free?

Yes! You can either purchase gluten-free store-bought empanada discs, or make my homemade empanada dough with gluten-free 1:1 ratio flour.

what’s the best mozzarella to use?

Stick to a low-moisture mozzarella. Fresh mozzarella (like the kind packed in water) can release too much liquid while baking, which might make the crust soggy.

Need some inspiration for your next party? Check out my appetizer recipes page! 

what to serve with this caprese empanadas

Not sure what to serve with these empanadas? Whether you’re planning a summer patio spread or just need a weeknight dinner idea, these pair well with both sips and sides:

• Drinks: Cantarito, Lemon Basil Cooler, or Pink Gin Cocktail
• Easy apps to pair these with: Prosciutto Cheese Twists, Marinated Mozzarella Balls, or Stuffed Dates
• Dinner mains: Creamy Lemon Chicken Pasta, One Pan Steak and Spring Vegetables, or Gnocchi Carbonara.

how to store

Store. Keep leftover empanadas in an airtight container in the fridge for up to 4 days.

Reheat. Bake at 350˚F for 10-12 minutes or use an air fryer for a quick warm-up. Skip the microwave, or the dough will turn soggy.

Freeze. Freeze unbaked empanadas on a baking sheet until solid (2-3 hours), then transfer them to a freezer bag. They’ll last up to 3 months. Label your freezer bag with the date so you don’t lose track!

Bake from Frozen. Bake directly from frozen, adding a 5 to 10 extra minutes to the time.

more of our favorite appetizers

If you’re on the hunt for more baked appetizer ideas, check out Baked Goat Cheese Dip. This creamy, tangy dip is always a crowd-pleaser and perfect for any gathering.

Another great option is Baked Crab Cakes. These are packed with flavor, easy to make, and a lighter twist on the classic dish.

For a spicy kick, try the Spicy Jalapeño Popper Dip. It’s cheesy, bold, and guaranteed to disappear fast at any party.

Finally, if you make this caprese empanadas recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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