Caprese Empanada or hand pies
Prep time
Cook time
Total time
Delicious flaky and buttery pastries that have been baked and stuffed with classic caprese combination of mozzarella, tomato and basil. Served with mint gremolata, these are absolute parcels of delight.
Recipe type: Appetizers
Cuisine: Spanish
Serves: 12
  • 2¼ cups all-purpose flour
  • 1½ teaspoons salt
  • 1 stick cold unsalted butter, cut into ½-inch cubes
  • 1 large egg
  • ⅓ cup ice water (about 3-4 tbsp)
  • Mixed Italian herbs - 1 tbsp
  • Rosemary - ½ tsp
  • For the Caprese filling:
  • Mozzarella - 100 gms
  • Tomatoes (can be cherry) - 1 or 5 of cherry
  • Basil - chopped, handful.
  • Red onion - ¼ of a large onion
  • Green chillie, 2, deseeded and chopped fine
  • Salt as needed
  • Smoked paprika - ½ tsp
  • Sriracha, enough to brush on every pastry.
  • For the mint gremolata:
  • Visit Feastingathome for the recipe. Link provided in the post (look for a link in blush pink)
  1. Sift flour with salt into a large bowl. Add the dried herbs and mix.
  2. Add the cubes of butter to it and rub the butter with your fingertips or a pastry blender until mixture resembles coarse sand. Typically has some pea-sized butter lumps.
  3. Next in another bow, beat together egg and water in a small bowl with a fork.
  4. Add this to the flour mixture and stir with a fork until just mixed together.
  5. 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.
  6. Do not over work the dough in anyway. It should just come together.
  7. Press the dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
  8. For the filling:
  9. Chop everything into tiny cubes and mix. Give it a taste and add more salt (or spice if you like).
  10. Prepare the mint gremolata and keep it in the fridge.
  11. For making the empanadas:
  12. Bring out the dough from the fridge and quickly start working.
  13. Keep the counter clean and dusted with flour, a bowl with egg wash , a pastry brush ,a cookie cutter, a bowl with sriracha and plates with flour dusted on them handy.
  14. Roll out the dough till its thin and rectangle. Using a cookie cutter, cut discs off the dough.
  15. Immediately brush some sriracha on one side of the disc, pile on some filling and fold it in half till its semi circle shaped. 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.
  16. Remember to work quickly since you dont want the dough to get warm.
  17. Finish with the rest. You can apply a coat of egg wash on top if you wish (optional, i didn't for this one)
  18. Again put the filled and shaped empanadas in the fridge for 20 mins atleast.
  19. Preheat the oven at 180C. Take out the empanadas and bake in the oven for 15 mins till golden on top.
  20. Remove from oven, let it cool on a wire rack slightly and then serve with some mint gremolata!
  21. Alternatively, heat oil in a pan. About 3-4 inches, enough to deep fry. Once the oil is hot (bubbling at the surface, not smoking), gently add the empanadas to the oil. Dont overcrowd. 3-4 at a time. Let it cook on both sides till golden brown. Gently remove with a slotted spoon and drain on a tissue. Serve hot!
Frying is quicker than baking, but baking is the healthier option. You can try both and choose what you like better.

While baking,some cheese might melt and come out if you aren't very careful with the crimping of the edge.

Always chill the dough and the filled empanadas before the final cook, or they will shrink horribly.
Recipe by La Petit Chef at