Preparation time
- Total: Approximately 190 minutes
- Preparation: 10 minutes
- Cooking: 180 minutes
Ingredients
- 2-1/2 cups All Purpose Flour (Maida)
- 1-1/2 teaspoons Salt
- 2 teaspoon Italian seasoning
- 1 cup Butter (unsalted) - cut into 1/4-inch cubes
- 1 Whole Egg
- 1/3 cup Chilled water
- 100 grams Mozzarella cheese - cut into small cubed
- 3 Tomatoes - red
- 2 sprig Basil leaves - finely chopped
- 1 teaspoon Paprika powder - smoked
- Salt - as needed
Instructions
- Method For CrustSift flour with salt into a large bowl mixing bowl
- Add the dried herbs and mix well
- Add the cubes of butter to it and rub the butter with your fingertips or a pastry blender until mixture resembles coarse crumbs
- Next in another bowl, beat together egg and water in a small bowl with a fork
- Add this to the flour and butter mixture and stir with a fork until just mixed together
- Turn out mixture onto a lightly floured surface and knead gently with heel of your hand once or twice, just enough to bring dough together
- Do not overwork the dough in anyway
- It should just come together
- Press the dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour
- Method For the FillingChop the all the filling ingredients into tiny cubes, place it in a mixing bowl, add salt and paprika and stir it combine
- Give it a taste and add more salt (or spice if you like)
- Keep the Caprese Filling aside
- For making the Caprese EmpanadasBring out the dough from the fridge and quickly start working
- Keep the counter clean and dusted with flour, a bowl with egg wash, a pastry brush, a cookie cutter, and plates with flour dusted on them handy
- Roll out the dough into a thin rectangle
- Using a cookie cutter, cut circular discs off the dough
- You can also use an empanada shaper to make these Caprese Empanadas
- Place a spoonful of the caprese filling towards the center and fold it into semi circle to form a half moon shape
- Working quickly pinch the edges together and make small pinches along the border or indent the edge with a fork
- Keep aside on the flour dusted plate till others are ready
- Remember to work quickly since you don't want the dough to get warm
- Once you have finished shaping and filling the caprese empanadas brush the crust with an egg wash on top if you wish
- Again place the filled and shaped empanadas in the fridge for 20 mins at least to chill
- This chilling process will help the empanadas get a good crust
- Preheat the oven at 180 C
- Dust the baking sheet with flour and place the chilled caprese empanadas on it
- Bake in the oven for 15 minutes till it has a golden crust on all sides
- Remove from oven, let the Caprese Empanadas cool on a wire rack slightly and then serve with some mint gremolata!Served the Caprese Empanada Recipe With Tomato Basil And Mozzarella along with a fresh mint gremolata, these empanadas / hand pies will ensure you fall in love with old treasured recipes, all over again!
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 3
- Italian Recipes
- Snack
- Vegetarian