Enjoy all the delicious flavors of a Caprese salad in a portable, flaky Caprese empanadas. Creamy mozzarella, fresh basil, rich sun-dried tomatoes, and spicy arrabbiata all rolled into a buttery crust!
Combine the parsley, toasted walnuts, olive oil, and vinegar in a food processor.
Pulse until chopped fine.
Remove and store in a container until ready to use.
Make the Caprese Empanadas
In the center of an empanada dough disc, add 1 tablespoon of tomato sauce, 1 slice of mozzarella cheese, 2 slices of sun-dried tomato, and a fresh basil leaf.
Fold the disc in half, press out the air, and seal the edges.
Fold the edges over and crimp closed or press a fork into the dough to seal the edges closed.
Poke a few holes in the top to let the steam escape.
Spray with non-stick spray.
Place in the air fryer basket, being careful not to overcrowd or let them empanadas touch.
Air fry at 325F for 20 minutes or until golden brown.
Remove and let cool for a few minutes.
Serve with Walnut Pesto sauce.
Enjoy!
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Notes
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