Skip to the beginning of the images gallery

Caprese empanada

Name: Caprese empanada
Cook time: 30 min
Yield: 2

with cherry tomatoes and pesto ricotta

Ready in around 30 mins

RECIPE FACT:

A fusion twist on the traditional Italian caprese salad, blended with South American influence.

Nutritional Info:

Energy: 3209kj (767Kcal)
Protein: 16g
Carbohydrate: 58g
Fat: 50g
Contains: Gluten, Wheat, Cashews, Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake). Boil the kettle.
1. TO PREPARE THE VEGETABLES:

Trim the ends off the green beans, cut in half and place into a heat proof bowl. Pour over boiling water from the kettle and allow to sit for 3 mins then drain well into a colander. Cut the cherry tomatoes in half. Place a non-stick saucepan over a medium-high heat with a drizzle of oil. Add the cherry tomatoes, season, and cook for 2-3 minutes, stirring often, then transfer to a bowl.
2. TO PREPARE THE CAPRESE FILLING:

Place cannellini beans into a sieve, rinse under cool running water and drain well. Place the cannellini beans and pesto ricotta into the bowl with the cherry tomatoes and mix together.
3. TO PREPARE THE EMPANADAS:

Line an oven tray with baking paper. Break the egg into a small bowl and whisk lightly with a fork. Carefully unroll the flaky pastry and place on the tray, remove the waxed paper and cut the pastry sheet in half horizontally and again in half vertically to create 4 rectangles. Divide the caprese filling evenly onto one side of each rectangle leaving a gap around the edges. Using a pastry brush, brush with egg around the filling, then fold the pastry over the filling to enclose. Using a fork, crimp firmly around the edges to seal then brush the tops with egg and season with salt.
4. TO COOK THE EMPANADAS AND PREPARE THE SALAD:

Place the oven tray in the oven and bake for 15-18 mins or until pastry is risen and golden. Remove from the oven and allow to cool slightly. Place the green beans and mesclun into a salad bowl and pour over the balsamic dressing just before serving then toss to combine.
TO SERVE:

Place the caprese empanadas onto plates and serve the salad on the side.