Recipes in the world of Flavilo

Pesto empanada with mozzarella and herb filling

Pesto Empanadas

Pesto empanadas are an Italian-inspired twist on the classic South American dish. The basil pesto, melted mozzarella, and slightly acidic tomato create a unique harmony in the crispy pastry. This empanada is light yet rich in flavor, perfect for a summer lunch or as a party appetizer. An important technical detail is that the pesto should not be too runny, otherwise it will soak the dough – mixing it with the cheese and tomato beforehand can help. Always let the dough rest so that it is easy to handle when rolling. When the empanadas bake, the aroma of basil mixes with the melting scent of cheese – filling the kitchen with the atmosphere of Italian summers. These pastries are also excellent cold, making them perfect for picnics or as a light lunch.

Prep Time 35 min
Preparation 25 min
Total 1 hr
2040 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 80 g Pesto (basil)
⭕ 150 g Mozzarella cheese
⭕ 1 Tomato (sun-dried or fresh)
⭕ 1 cloves Garlic
⭕ 0.5 tsp Ground black pepper

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    Preparation Steps

    1

    Combine the flour and salt, then add the melted butter or lard. Gradually add the water, kneading until you have a smooth, elastic dough. Wrap in plastic wrap and refrigerate for 30 minutes.

    2

    Grate the mozzarella or cut it into small cubes. Finely chop the tomato, and crush or grate the garlic.

    3

    In a mixing bowl, combine the pesto, tomato, garlic, pepper, and mozzarella. The mixture should be spreadable, not too runny. If necessary, add a little grated cheese to thicken.

    4

    On a floured surface, roll out the dough to about 3 mm thick. Cut out circles of 10–12 cm diameter. Place a tablespoon of the pesto mixture in the center of each circle.

    5

    Fold the dough in half, and press the edges with a fork or twist them by hand to seal well. Make sure the filling doesn't leak out.

    6

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush them with a little water or milk for a shiny surface (optional).

    7

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until golden brown. Watch carefully so they don't overbake – the cheese should melt but not leak out.

    8

    Let cool for 5 minutes, then serve warm. Great as a party snack with fresh salad or served cold.