Peach & Burrata Empanadas with Basil Oil

Sweet and savory empanadas filled with creamy burrata, ripe peaches, and a hint of balsamic glaze. Drizzled with vibrant basil oil, these are a delightful snack or appetizer.

Prep Time

15 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.03/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

8discsEmpanada Dough(Store-bought or homemade (approx. 4-inch diameter))

£3.50

8ozBurrata Cheese(Fresh, good quality)

£3.75

2mediumRipe Peaches(Peeled and diced)

£1.20

2tspBalsamic Glaze(Optional, adds sweetness and depth)

£0.30

1cupFresh Basil Leaves(Packed)

£1.75

0.3cupExtra Virgin Olive Oil(Plus more for brushing)

£0.80

2tbspParmesan Cheese(Grated, optional for topping)

£0.50

1Egg(For egg wash, optional)

£0.30

PinchSalt(To taste)

PinchBlack Pepper(To taste)

Total Cost

£12.10

£3.03 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
Prepare the basil oil: In a food processor or blender, combine basil leaves and 1/4 cup olive oil. Process until smooth. Season with salt and pepper to taste. Set aside.
3.
In a small bowl, gently mix the diced peaches with balsamic glaze, salt, and pepper.
4.
Divide the burrata cheese into 8 equal portions. Gently break each portion into smaller pieces.
5.
To assemble the empanadas, place a small amount of the peach mixture in the center of each empanada dough disc. Top with a portion of burrata.
6.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal the empanadas.
7.
Optional: Whisk egg in a small bowl. Brush the tops of the empanadas with the egg wash, then sprinkle with Parmesan cheese.
8.
Place the empanadas on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
9.
Let the empanadas cool slightly before serving. Drizzle generously with basil oil.

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My Notes

Nutrition Information

Nutrition per serving (210g)

575 kcal / 2406 kJ

Carbs

38g

15% of RDA

Fat

40g

57% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

15 g

17% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a more intense peach flavor, grill the peaches before dicing.

If you don't have balsamic glaze, you can use a drizzle of honey or maple syrup instead.

Make sure to seal the empanadas tightly to prevent the cheese from leaking out during baking.

Empanadas can be prepared ahead of time and baked just before serving.

Store leftover basil oil in an airtight container in the refrigerator for up to 3 days. It may solidify; let it come to room temperature before using.

Cooking Equipment

Oven

Baking Sheet

Food Processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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