29 September 2024

Caprese Empanadas

These Caprese Empanadas are the perfect fusion of flavors from Italy and Argentina. The Mediterranean filling is made with sweet cherry tomatoes, tangy mozzarella pearls, and a touch of fresh basil. The crispy dough encasing it is a buttery, golden pastry, that delivers a juicy surprise once opened. This South American street food meets one of the most famous Italian dishes, bringing together two countries that are geographically distant but culturally extremely close.

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Italian cuisine has a significant influence on Argentine gastronomy due to the large Italian immigration over many years. As a result, it’s very common to find Caprese Empanadas in local shops alongside others fillings, such as spinach or onion and cheese. Empanadas are a convivial dish, often chosen for family and friend gatherings. It’s impossible not to suit everyone’s tastes and also their small size makes them easy to eat everywhere.

The Spanish word “empanada” means ” to wrap or coat in bread”. During the Moors’ occupation of the Iberian Peninsula, they introduced the concept of stuffing dough with savory fillings. Empanadas first appeared in the Spanish region of Galicia, as large pies filled with meats, fish and vegetables. Subsequently, when the Spanish traveled to Latin America, they brought the empanada tradition with them. There, local ingredients influenced the preparation of this street food, which spread across the continent. In Argentina, for example, empanadas are commonly filled with beef, chicken, cheese or vegetables, as well as eggs and onions.

The empanada dough recipe I’m sharing with you is made from three simple ingredients: water, flour and vegetable butter. However, you can substitute this fat with regular butter, lard or olive oil. Additionally, while it’s very common to fry them, for these Caprese Empanadas, I opted for a healthier baked version. They are quick to prepare, and you avoid having a fatty taste that could mask the other flavors.

Ingredients for tomato and mozzarella empanadas

Cherry tomatoes: I prefer cherry tomatoes over regular ones because of their sweetness, which contrasts with the saltiness of mozzarella. Additionally, cherry tomatoes have a more concentrated flavor, and their firmer texture helps prevent the filling from becoming too watery. Moreover, this type of tomato cooks more quickly and you can use them either whole or halved. Finally, cherry tomatoes are available for a longer period during the year.

Mozzarella: the filling of these Caprese Empanadas is made with small mozzarella balls, which I prefer over regular larger ones because of their creaminess. Additionally, since their flavor is more delicate, they don’t overpower the other ingredients. Just like with cherry tomatoes, you can use smaller mozzarella balls whole, without having to cut them, saving preparation time. Finally, smaller mozzarella balls have a firmer texture, which helps prevent the filling from becoming too soggy

Flour: all-purpose flour mixed with water provides strength and elasticity, allowing the dough to hold the filling without breaking. Other flours may produce a denser dough, while bread flour may yield a tougher due to its higher gluten content. Additionally, the dough is easier to work with, and the neutral taste doesn’t interfere with the flavor of the filling.

Vegetable butter: its neutral taste doesn’t overpower the other ingredients, and the fat in it helps create layers, which when baked, produce a crispy crust. Vegetable butter retains moisture, preventing the dough from being too dry. Additionally, this plant-based fat makes Caprese Empanadas suitable for those seeking a vegan or lactose free dough.

Basil: the herbal and fresh notes balance the richness of the cheese and the sweetness of the tomatoes. Moreover, its vibrant green color adds visual appeal, complementing the other colors of the filling.

Egg: when brushed on the empanadas, egg yolk adds a buttery flavor and creates a glossy, golden-brown color crust. Finally, the proteins in egg yolks act as binding agent, helping to hold the dough together.

Find the complete recipe with measurements below.

How to prepare Argentine empanadas

In a large bowl, whisk together the flour, melted butter, water and salt. Use your hands to form a ball and cover it with plastic wrap. Let it cool in the fridge while you prepare the filling.

Mix together chopped cherry tomatoes, mozzarella, olive oil, and fresh basil.

Roll out the dough with a rolling pin and cut out circles. Fill each circle with tomato, mozzarella and basil. Close the circles and pierce the dough with a fork, then brush with egg.

Bake in the oven at 200°C (about 400°F) until golden.

My tips for delicious empanadas

Squeeze the mozzarella before combining it with cherry tomatoes to prevent it from releasing too much water while baking.

I close the edges of the empanadas is the traditional way, but if you find it difficult, use a fork instead and press on the sides to seal.

I use vegetable butter for the dough, but regular butter works fine too.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!