Take the dough out of the refrigerator and get to work quickly.
Keep your counter clean and floured, a bowl with egg wash, a pastry brush, a cookie cutter, and a floured plate.
Roll the dough into a thin rectangle. Using a cookie cutter, cut disks from the dough.You can also use Empanada Forming Machine Make these caprese empanadas.
Place a spoonful of caprese filling in the center and fold it into a semicircle, forming a half-moon shape. Quickly pinch the edges together and make small pinches along the border, or use a fork to indent the edges. Place on a floured plate until others are ready.
Remember to work quickly as you don't want the dough to get hot.
Once you've finished shaping and filling the caprese empanadas, brush them with egg wash if you like.
Place the filled and formed empanadas in the refrigerator again for at least 20 minutes to cool. This cooling process will help the empanadas get a good crust.
preheat oven Dust at 180 C. Baking pan Dust with flour and place frozen caprese empanadas on top. Bake in the oven for 15 minutes until golden brown on all sides.
Remove from the oven, let the caprese empanada cool slightly on a wire rack, then serve with some mint sauce!
Featuring a Caprese Empanada recipe with Tomato Basil and Mozzarella and Fresh Mint Gremolata, these Empanada/Hand Pies will ensure you fall in love with an old treasured recipe all over again!
