Caprese Empanada Recipe With Tomato Basil And Mozzarella

Step 1: Method For CrustSift flour with salt into a large bowl mixing bowl

Step 2: Add the dried herbs and mix well

Step 3: Add the cubes of butter to it and rub the butter with your fingertips or a pastry blender until mixture resembles coarse crumbs

Step 4: Next in another bowl, beat together egg and water in a small bowl with a fork

Step 5: Add this to the flour and butter mixture and stir with a fork until just mixed together

Step 6: 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

Step 7: Do not overwork the dough in anyway

Step 8: It should just come together

Step 9: Press the dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour

Step 10: 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

Step 11: Give it a taste and add more salt (or spice if you like)

Step 12: Keep the Caprese Filling aside

Step 13: For making the Caprese EmpanadasBring out the dough from the fridge and quickly start working

Step 14: 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

Step 15: Roll out the dough into a thin rectangle

Step 16: Using a cookie cutter, cut circular discs off the dough

Step 17: You can also use an empanada shaper to make these Caprese Empanadas

Step 18: Place a spoonful of the caprese filling towards the center and fold it into semi circle to form a half moon shape

Step 19: Working quickly pinch the edges together and make small pinches along the border or indent the edge with a fork

Step 20: Keep aside on the flour dusted plate till others are ready

Step 21: Remember to work quickly since you don't want the dough to get warm

Step 22: Once you have finished shaping and filling the caprese empanadas brush the crust with an egg wash on top if you wish

Step 23: Again place the filled and shaped empanadas in the fridge for 20 mins at least to chill

Step 24: This chilling process will help the empanadas get a good crust

Step 25: Preheat the oven at 180 C

Step 26: Dust the baking sheet with flour and place the chilled caprese empanadas on it

Step 27: Bake in the oven for 15 minutes till it has a golden crust on all sides

Step 28: 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!