Mini Caprese Empanadas Recipe

Time Required

1 hr 30 minutes (1 hr 15 minutes prep, 15 minutes cooking)

Yield

4 mini empanadas

Allergen Information

Contains: wheat (+ gluten), milk (**substitutes can be used)

Free of: peanuts, tree nuts, eggs, soy, sesame, fish, and shellfish

As spring and summer creep up on us, we’re looking forward to enjoying quick finger snacks that satisfy our cravings. Look no further than this mini empanada recipe! Caprese empanadas are filled with a combo of tomatoes and basil for a flavorful, savory treat that will leave you wanting more! Try 4 mini snack empanadas to enjoy on your own or share with friends and family.

Ingredients

Dough

• **1 cup all-purpose flour (or a wheat-free flour alternate of your choice, e.g., rice flour)

• 1 tsp baking powder

• 1 ½ tbsp olive oil

• ½ cup water

• ½ tsp salt

Filling

• **2 oz mozzarella cheese (or a dairy-free alternative of your choice)

• 1 tomato (diced)

• 2 tbsp fresh basil

• ½ tsp salt

• ½ tsp pepper

Directions

Dough Prep

1. In a medium bowl, sift together the flour, baking powder, and salt. Once sifted, mix thoroughly.

2. Pour olive oil into the mix, then slowly incorporate water.

   *Chef’s Tip: Add extra water (1-2 tbsp at a time) as needed to achieve desired consistency.

3. Cover the bowl and let the dough rest at room temperature for ~1 hour.

Filling Prep

4. Before you start using cheese, cube (small pieces, ~ ¼ inch) or shred.

   *Chef’s Tip: Cube for pockets of filling in your empanada; shred if you prefer a more even filling distribution.

5. Mix diced tomatoes, cheese, basil, salt, and pepper in a bowl. Set aside.

Cooking

6. Preheat oven to 390°F.

7. Prepare one baking tray and line with parchment paper.

8. Take the dough out of the bowl and roll into ~0.1-inch thickness.

9. Use a 3-inch cookie cutter or your hands to make the dough into ~4 circles. Use excess dough to make more if needed.

10. Place equal portions of filling in the center of the dough. Don’t fill to the border, leave a 0.5-inch margin on the edges to close your empanadas.

11. Brush some water on one half of the edge. Fold the dough over the filling to form a half-moon shape.

    1. Chef’s Tip: Coat the top with a thin layer of olive oil mixed with salt and pepper.

12. Use a fork or your fingers to close the edges fully.

    1. Chef’s Tip: If the dough cracks, wet your fingers and gently press together.

13. Repeat steps 10-12 for all 4 mini empanadas.

14. Bake for 15 minutes until golden-brown and cool for a few minutes.

15. Enjoy plain or with additional toppings or dips of your choice!

Check out this batch recipe from Mrs. Jones’s Kitchen (not allergen-free) for more inspiration!