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Caprese Empanadas

Caprese Empanadas with Pesto

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While living in Buenos Aires, Chef Suzanne encountered these Italian-style empanadas at her favorite casual eatery. Filled with shredded and fresh mozzarella, tomatoes, and fragrant basil, the crispy dough pockets are the perfect hearty snack-turned-meal. To brighten things up, they’re served with a side of pesto and a crunchy romaine salad tossed in a creamy balsamic dressing. The only thing more fun than making these is eating them!
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 860
  • Protein 35g
  • Total Carb 55g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • fresh mozzarella pearls
    • 4 ounces
    • fresh mozzarella pearls
  • balsamic vinegar
    • 1 1/2 tablespoon
    • balsamic vinegar
  • nonfat Greek yogurt
    • 1/4 cup
    • nonfat Greek yogurt
  • parchment paper
    • 1
    • parchment paper
  • plum tomatoes
    • 2
    • plum tomatoes
  • shredded mozzarella and provolone cheese blend
    • 4 ounces
    • shredded mozzarella and provolone cheese blend
  • basil
    • 1/4 ounce
    • basil
  • empanada doughs
    • 6
    • empanada doughs
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • romaine heart
    • 1
    • romaine heart
  • pesto
    • 1/4 cup
    • pesto

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Allow empanada doughs and pesto to come to room temperature. Rinse all produce. Halve tomatoes lengthwise, then, using a spoon, carefully scoop out seeds and discard. Chop tomatoes into ¼-inch dice and place in a large bowl. Add half of mozzarella pearls to bowl with tomatoes, reserving remainder for salad. Roughly tear basil leaves, discarding stems, and add to bowl with tomatoes.

  2. Season Filling

    Season Filling

    Add ½ teaspoon salt and pepper as desired to bowl with tomatoes and toss to combine. Line a baking sheet with parchment paper

  3. Assemble Empanadas

    Assemble Empanadas

    Working 1 at a time, place empanada doughs on prepared baking sheet. Spoon about 3 tablespoons filling onto half of each dough and evenly sprinkle over shredded cheese blend. Carefully fold dough over filling and, using the tines of a fork, press and seal edges tightly. Cut a small slit on top of empanadas so steam can escape. 

  4. Bake Empanadas

    Bake Empanadas

    Bake empanadas until puffed and light golden on top, about 17 minutes. 

  5. Make Salad

    Make Salad

    While empanadas bake, rinse romaine, pat dry with paper towel, and thinly slice crosswise. Wipe bowl from filling clean and add Greek yogurt, balsamic vinegar, Dijon mustard, and 2 tablespoons olive oil. Season with ¼ teaspoon salt and pepper as desired and whisk to combine.

  6. Plate Empanadas

    Plate Empanadas

    Before serving, add romaine and remaining mozzarella pearls to bowl with dressing and toss to coat. Serve empanadas with pesto for dipping. Dig in!

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