Caprese Empanadas
These Caprese Empanadas are Puerto Rican style empanadas filled with diced tomatoes, fresh mozzarella cheese, and basil pesto.
Ingredients
- 10 Empandas Discs find in the frozen section at the grocery store
- 4 Roma Tomatoes
- 6 oz Fresh Mozzarella I buy the one that is pre-sliced and comes in a log
- 1/2 cup Pesto
- Neutral Oil Enough to come up 1" on the bottom of a heavy bottoms pot
Instructions
- Chop your tomatoes and remove as many seeds and moisture as you can.
- Cut your mozzarella slices in half
- Take out an empanada disc, and place it on a non-stick surface. Gently roll out the sides to make the circle slightly bigger.
- Spread a little pesto down on the bottom of one half of the empanadas disc. Then, add two pieces of your halved mozzarella, followed by some diced tomoatoes. Fold over the other half of your empanadas disc and press the edges together. Then, using a fork go around the edges and seal them on both sides. Set aside and repeat with remaining discs.
- Heat up your oil on medium heat. It is hot enough when you gently let a drop of water into the oil and it starts to sizzle.
- Add a few empanadas at a time into the oil. Fry until both sides are golden brown. Repeat with remaining empanadas. When they are done frying, you can place them on paper towels to soak up any remaining oil.