Caprese Empanadas

Posted on November 5, 2010 by Vivi in VIVI'S VIEW

We made these treats for Meghan´s Birthday Asado!

  • 12 empanada pastry sheets
  • 1 ripe tomato, cut into 12 wedges
  • 12 balls of fresh mozerella
  • Fresh basil leaves
  • Shredded cheese blend
  • Balsalmic vinagrette
  • Salt and Pepper to taste


Marinate tomatoes in balsamic vinagrette.

On the empanada pastry, arrange a slice of tomato, a sprinkle of shredded cheese, fresh basil leaves and mozerella ball, cut in half.

Then fold the pastry in half and seal.  For a distinct repulge, pull the two ends together and press like so:

Empanada restaurants in Buenos Aires use these different designs to distinguish between flavors.

Poke holes in the top of the empanada before baking.  This is important, because otherwise they will explode.  Bake in the oven at medium temperature until golden brown.

If you are really feeling motivated, brush the empanada with an egg white before baking.


  1. These look SO good Vini!!!

  2. che, Vini, que rica las empanadas….saludes de Boise.. que vos tengas una buena
    visita con la familia… chau..Lenchi

  3. They don’t sell empanada pastry sheets in the grocery stores in Texas… I bough thin pie crust… would that work at all?


  1. Meghan’s Birthday Asado | .My.Beautiful.Air.
  2. Empanadas Americanas | it's about argen-time!

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