Caprese Empanadas with Fresh Mozzarella, Tomato and Basil

Savory vegetarian empanadas filled with fresh mozzarella, juicy tomatoes, and fragrant basil, baked to golden perfection. Inspired by the classic Caprese salad.

Prep Time

15 minutes

Total Time

45 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.19/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

8Empanada dough discs(Store-bought or homemade, approximately 4-inch diameter)

£3.00

8ozFresh mozzarella(Cut into small cubes or shredded)

£2.50

2Roma tomatoes(Diced, seeds removed)

£0.70

0.3cupFresh basil(Chopped)

£1.75

1tablespoonOlive oil

£0.20

2teaspoonsBalsamic glaze(Optional, for drizzling after baking)

£0.30

1Egg(Beaten, for egg wash (optional))

£0.30

0.3teaspoonSalt(Or to taste)

0.3teaspoonBlack pepper(Or to taste)

Total Cost

£8.75

£2.19 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a medium bowl, combine the diced tomatoes, chopped basil, olive oil, salt, and pepper. Gently mix to combine.
3.
Place empanada dough discs on a clean surface.
4.
Spoon approximately 1/4 cup of the tomato and basil mixture onto the center of each dough disc.
5.
Top with about 1 ounce (a small handful) of fresh mozzarella.
6.
Fold the dough over to create a half-moon shape. Press the edges firmly to seal. Crimp the edges with a fork for a decorative touch and to ensure a tight seal.
7.
If desired, brush the tops of the empanadas with beaten egg for a golden finish.
8.
Place the empanadas on the prepared baking sheet.
9.
Bake for 25-30 minutes, or until golden brown and the cheese is melted and bubbly.
10.
Remove from oven and let cool slightly before serving.
11.
Drizzle with balsamic glaze (optional) before serving.

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My Notes

Nutrition Information

Nutrition per serving (175g)

435 kcal / 1820 kJ

Carbs

34g

13% of RDA

Fat

25g

36% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

6 g

7% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Don't overfill the empanadas, or they may leak during baking.

For a richer flavor, add a pinch of garlic powder or onion powder to the tomato mixture.

Make sure to seal the edges of the empanadas tightly to prevent filling from leaking out.

If you don't have fresh basil, you can use dried basil, but reduce the amount to 1 teaspoon.

Cooking Equipment

Oven

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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