Caprese Empanadas with Basil and Sun-Dried Tomatoes
In these Caprese Empanadas, the flavors of a summer classic are wrapped in a buttery, flaky dough. Sun-dried tomatoes and fresh basil with molten cheese are served with a tangy balsamic chimichurri to transport you to warm summer evenings any time of year.
Ingredients
Empanadas
- ½ cup sun-dried tomatoes in oil
- 1 cup basil leaves in chiffonade
- ½ teaspoon dried basil optional
- 3 cups grated mozzarella 10 oz mozz.
- 2 egg whites
- ¼ teaspoon salt
- 14 discs from homemade empanada dough or store-bought empanada discs
Balsamic Chimichurri
- 4 teaspoon balsamic vinegar
- ½ cup parsley finely chopped
- 2 cloves of garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper
- ½ teaspoon black pepper or to taste
- 1 teaspoon salt or to taste
- ½ teaspoon white sugar or to taste
- ⅓ cup olive oil
Instructions
Make the Chimichurri
- Add everything but the olive oil, and then slowly pour it in, mixing by hand. Taste. Adjust seasonings as needed.
Make the Empanadas
- Preheat the oven to 375 degrees F.
- In a large bowl, beat the egg whites into stiff peaks.
- Fold in the mix of mozzarella cheese, basil chiffonade, sun-dried tomatoes, salt, and optionally, the dried basil (if using).
- Use either homemade dough, rolled (or cut) into discs, or store bought discs, and place 2 tablespoons of the empanada filling into the middle of the dough.
- Wet the edges of the dough with a little water and fold over into a half-moon crescent.
- Either use a fork to crimp the edges shut (basic) or use the ‘repulgue’ technique to fold the empanada dough (this is how these empanadas were photographed).
- Place onto a parchment paper lined baking sheet.
- Mix egg yolk with 1 tablespoon of water. Brush empanadas with egg wash.
- Bake for 25 minutes or until golden brown on the outside.
- Let empanadas cool for five minutes and serve with balsamic chimichurri.
Notes
If making ahead, reduce baking time to 20 minutes and then reheat for 5-10 minutes in the oven at 350 degrees F right before serving.
Leftover empanada dough/discs? I recommend making ham and cheese empanadas (I know we usually have both of those things in the fridge at our house) with whatever grated cheese you have on hand and some ham.
Tried this recipe?Let us know how it was!