- Dish type
- Pies and tarts
- Savoury pies and tarts
- Cheese pies and tarts
Love caprese salad? Try these tasty empanadas filled with mozzarella, tomatoes and basil. Super easy, quick and made with only basic ingredients, this vegetarian option is exactly what you were looking for.
2 people made this
IngredientsMakes: 12 empanadas
- 24 cherry tomatoes, halved
- 350g fresh mozzarella cheese, cubed
- 1 bunch fresh basil, chopped
- salt and pepper, to taste
- 12 empanada pastry discs
- 1 egg, lightly beaten
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat oven to 220 C / Gas 7. Spray 2 baking trays with cooking spray and set aside.
- In a bowl, mix cherry tomatoes, mozzarella cubes and chopped basil. Season with salt and pepper to taste and toss well.
- Place the empanada pastry discs over a flat surface and brush the edges with warm water. Put 1 full tablespoon of filling in the centre, fold pastry over and seal edges pressing with a fork. Transfer the empanadas to greased baking trays. Brush with beaten egg.
- Bake in preheated oven for 20 minutes, or until golden brown. Remove from the oven and serve warm or cold.
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Keto Empanadas Recipe
You’re going to love these low carb keto beef empanadas! The keto empanada dough is a variation of my popular fathead dough, and we fry it to make it golden and crispy. I can’t wait for you to try them out.
Ground beef is a great dinner option, as it cooks quickly and can be turned into so many meals! And who doesn’t have some ground beef that needs to be used in the freezer?! Mexican ground beef casserole, ground beef zucchini stir fry, or keto Korean ground beef are some great keto dinner options to try.
Wholesome Yum Blanched Almond Flour is a must for these keto empanadas. I can confidently say that this is the BEST almond flour! I know because I tested a TON before finding the perfect one that was up to my standards.
This one is super finely milled and blanched, so that your keto empanada dough has the ideal consistency. Skimping on your almond flour can lead to a gritty or mealy texture in the final dish.
Get The Best Almond Flour For Empanadas Here
Our Best Caprese Recipes
At it's core, caprese is an Italian salad composed of fresh mozzarella cheese, juicy tomatoes, basil and a little bit of olive oil. While the classic is something we never get tired of, we're also delighted with the many ways this rustic side can morph into almost anything at all.
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Fresh, juicy tomatoes are the star of this classic salad. Just four ingredients and you have the perfect appetizer for your next gathering. Top with basil and drizzle with olive oil to bring it all together.
Jill and Joe Biden are here to help you make your guests feel like VIPs with this caprese style pasta salad. Use your guests' favorite pasta shape to make this dish extra special.
Mini Caprese Salad
Leave it to Rachael to find a way to make caprese salad quicker, easier and even more delish! Her pesto-inspired sauce ensures that every bite has lots of fresh basil flavor.
Crustless Caprese Quiche
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Ree updates this classic salad by adding a simple balsamic glaze . Just cook the vinegar over low heat until it thickens &mdash and then prepare to be amazed by its sweet and savory flavor!
Thin-Crust Caprese Pizza
Trust us, you're going to want a "pizza" this! Freshly sliced heirloom tomatoes create colorful layers atop a thin and crispy Parmesan-coated crust.
Caprese Chicken Penne Alfredo
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Roasted Tomato Caprese Salad
Roasting tomatoes brings out their natural sweetness &mdasha technique that makes Ina's version of this dish feel rich and decadent.
Baked Caprese Salad
It&rsquos not easy to improve a tried-and-true classic &mdash but Giada&rsquos done just that by layering the traditional caprese ingredients over toasty slices of baguette.
Caprese Salad with Prosciutto and Fried Artichokes
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Caprese Skewers with Plum Balsamic Drizzle
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One-Pot Caprese Pasta
This dish tastes just like your favorite summer salad, only heartier. If you haven't tried a one-pot pasta yet, do: It's a great timesaving trick. The noodles and sauce cook together, which means this dinner is ready in just 15 minutes. Stirring in the fresh mozzarella at the end creates an almost-instant cream sauce, coating each noodle with a hint of cheese.
Hasselback Tomato Caprese
The bright colors and classic flavors of this fun dish make it one of our favorites during the summertime. If you&rsquore worried about cutting your mozzarella evenly, look for a log of pre-sliced cheese at your local supermarket.
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Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.
American Flag Caprese Salad
This new take on caprese can be the centerpiece at your summer party. Build an American flag with purple potatoes, tomatoes and fresh mozzarella. A large wooden cutting board lined with parchment makes the perfect serving platter.
Trisha Yearwood's caprese kabobs are going to be your next grilling obsession. The baguette gets perfectly toasted on the grill as the cheese melts ever so slightly. Soak the wooden skewers prior to grilling to ensure that they don&rsquot burn.
Winter Caprese Salad
This side incorporates some not-so traditional ingredients, like crisp celery, making it a version of caprese that can be enjoyed any time of year.
Melissa d'Arabian transforms white bread into adorable bites. Each tiny cup gets a dollop of cream cheese and basil filling before they are baked until golden brown. Fresh tomatoes add a pop of color to these caprese-inspired tartlets.
Caprese Chicken with Pomegranate Glaze
Jeff&rsquos riff on the classic caprese salad includes the addition of chicken breast &mdash making it a complete, satisfying meal.
Roasted Red Pepper and Tomato Soup with Smoky Caprese Panini
Nothing goes with a warm bowl of tomato soup quite like a toasty panini. Who doesn't love a good cheese pull? To get your mozzarella nice and melted, place a small pan on top of the sandwich to weigh it down as it cooks.
Spiedini Hoagies with Caprese Relish
We are "relish-ing" in the glory of this recipe. Tomatoes, capers and red wine vinegar add a freshness and acidity to Bobby Flay's hearty Italian hoagie.
Plum Caprese Salad
Layers of tomatoes and plums create a striking dish that is sure to impress your party guests. Top with creamy burrata cheese, fresh basil and mint to finish off this new take on the classic salad.
Three Cheese Caprese Calzone
You don't have to go to your local pizzeria to get this caprese calzone. When sealing the calzone, cut slits in the top of the dough to allow the steam to escape from the dough pocket.
Tomato and Bocconcini Caprese
Geoffrey Zakarian knows that we eat with our eyes first. This vibrant caprese is dressed up with yellow and red tomatoes cut into different shapes and sizes.
Chopped Caprese Salad
Warm weather means eating outdoors and refreshing salads to keep us cool. Nancy Fuller turns a classic caprese into a chopped salad by incorporating romaine lettuce, Kalamata olives and a light red wine vinegar dressing.
Caprese Endive Boats
Use endive leaves as edible spoons at your next get together. These bite-sized endive boats filled with tomato, mozzarella and basil can be served along side crudite for a light appetizer.
Rachael Ray's Caprese Salad
It's hard not to love a recipe that uses just 5 ingredients and is ready in 10 minutes &mdash especially when it involves ripe summer tomatoes, aromatic basil and thick slices of mozzarella cheese.
Mexican Corn Salad
You can buy street corn already made from the store or your favorite restaurant, or you can make it at home! Grab my recipe or just make up your own as you like.
Once the street corn is put together, you can just start chowing down, but I would put some in a separate container and hide it from Brooks so I can make some empanadas with it.
Last week I posted a recipe for Caprese Empanadas where I talked about finding some pre-made empanada dough at the store. I haven&rsquot attempted to make homemade dough yet, but I will. If I am successful I will post a recipe for it, but for now I am all about the shortcuts!
The pre-made dough comes in packages of 10 which are the perfect amount for me to make some empanadas for dinner and have a few leftover for a midnight snack or breakfast the next morning.
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- start with corn
- add pico de gallo
- red onion
- and stir to combine
- For the crust:
- 1-1/4 cup All Purpose Flour (Maida)
- 1/2 cup Butter (Unsalted)
- 1/2 teaspoon Salt , or to taste
- Chilled water , as needed For the filling:
- 1 tablespoon Oil
- 1 Onion , finely chopped
- 1 Carrot (Gajjar) , grated
- 8 Button mushrooms , chopped
- 3 cloves Garlic
- 1/2 cup Green Bell Pepper (Capsicum) , chopped
- 3 tablespoons Parsley leaves , chopped
- 2 tablespoons Basil leaves , chopped
- 2 tablespoons Soy sauce
- 1 teaspoon White pepper powder
- Salt , to taste
- Milk , for brushing
Deanna begins with an introduction and incredibly detailed guide to the kitchen. The basic rules and tips are especially helpful for new and younger cooks.
She also provides step-by-step instructions for prep work, stovetop skills, measuring, and mixing. There is even a section for kitchen safety. Claire is a beginning reader, so she particularly appreciated the labeled photos accompanying the required kitchen tools and notable ingredients (she continues to turn to these pages to help work on her spelling too).
Chapters are divided based on course: Breakfast, Snacks & Drinks, Lunch, Dinner, and Dessert. An additional page in the table of contents is divided by continent with recipes listed by page number for easy reference.
More fun follows the recipes with flag stickers to fold around toothpicks (these were a big hit), a food passport to check off new recipes, and ingredient/food-related stickers to decorate.
The entire book is visual-based with illustrations, large print, and step-by-step photos paired with every single recipe. Both kids kept looking back at the photos as they went through the steps. Measurements are listed in US Customary. Titles are written in English and sometimes in the original language.
Each recipe includes a headnote with basic information, serving size, difficulty level, and helpful tips. My children also enjoyed the personal interviews with the kids featured in the book with recipes they have made and their favorite foods.
Caprese Empanadas (V/GF)
These Caprese Empanadas are the better, more indulgent and delicious version of the classic caprese salad. It consists of my Cashew Mozzarella, fresh tomatoes and basil wrapped in my homemade gluten-free crust!
The crust is made up of only 6 ingredients (one of them being water!) and the same goes for the Cashew Cheese! Only 6 ingredients, one of them being water as well!
I like to top these babies with a simple puree of basil and olive oil, but it’s delicious without too.
The flavors of this dish are truly irresistible.
This definitely comes to mind when thinking about cooking for friends! It’s not too labor intensive, super satisfying and just soooo yummy!
Ingredients for Caprese Skewers
Caprese skewers call for the simple ingredients below:
- Cherry tomatoes
- Grape tomatoes
- Mini mozzarella balls, cherry size
- Fresh Italian basil leaves
- Extra virgin olive oil
- Balsamic vinegar
- Salt and ground black pepper
(Tomato and Mozzarella Salad)
Insalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry slicing is the hardest part. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They'd order a just-picked tomato and fresh fior di latte (cow's-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products everywhere else in Italy it takes the form of tomato, mozzarella and basil.
The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Because this salad is so simple, top-rate ingredients are imperative: Hothouse tomatoes and rubbery processed mozzarella are unacceptable.
So Many Fillings, So Little Time
There are a variety of fillings that you can use, but I especially love to use fresh strawberries. I had to test these babies out before Cinco de Mayo, and after making them they are definitely going on the menu! I think next time I might try some Nutella and strawberries for the filling as well. You can also make strawberry cheesecake empanadas by adding a layer of cream cheese inside the tortilla as well. If you want to use empanadas as the main course instead of dessert, there are a lot of savory options including meat, mushrooms, cheese and even seafood.