Bring out the dough from the fridge and quickly start working.
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.
Roll out the dough into a thin rectangle. Using a cookie cutter, cut circular discs off the dough. You can also use an empanada shaper to make these Caprese Empanadas.
Place a spoonful of the caprese filling towards the center and fold it into semi circle to form a half moon shape. 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.
Remember to work quickly since you don’t want the dough to get warm.
Once you have finished shaping and filling the caprese empanadas brush the crust with an egg wash on top if you wish.
Again place the filled and shaped empanadas in the fridge for 20 mins at least to chill. This chilling process will help the empanadas get a good crust.
Preheat the oven at 180 C. Dust the baking sheet with flour and place the chilled caprese empanadas on it. Bake in the oven for 15 minutes till it has a golden crust on all sides.
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!