How to make Caprese Empanadas

In a large mixing bowl, mix the flour, baking powder and salt together.

Add the cubes of cold butter and gently rub the butter into the flour with your fingertips until it resembles breadcrumbs.

Pour in the cold water and mix to form a soft dough.

Wrap the dough in cling film / cling wrap and place the dough in the fridge to rest for 1-2 hours.

Cut the mozzarella cheese into small cubes - ½ cm / 0.2 inches.

Cut the tomatoes into quarters then take out the seeds, cut into ½ cm / 0.2 inch cubes. No need to peel the tomatoes.

In a small bowl, mix the cubes mozzarella with cubed tomato, dry or fresh basil and black pepper.

Preheat the oven to 200˚C fan / 220˚C / 392˚F convection / 428˚F.

Line two baking sheets with baking paper / baking parchment.

Take the dough out of the fridge. Lightly flour a board / surface and a rolling pin with flour, then roll the dough out to a thickness of 2mm / 0.07 inch.

Using a 9cm / 3.5 inch round cookie cutter, cut out circles from the dough. Gather the dough scraps together and re-roll, repeating until all the dough is used.

Place ¾ tablespoon of the filling in the centre of a circle of dough. Either using beaten egg or water, brush around the edges of the dough, then fold over to create a semi-circle. Press down on the seams with a fork to seal.

Place the empanada on the lined baking sheet and repeat with the rest of the dough and filling.

Brush with egg glaze, if using, then bake for 15-20 minutes, until golden.

Leave to cool for at least 5 minutes before eating - the tomato can be hot!

Store leftovers in the fridge or freeze.

Spice Level:

Dietary