Canastitas (“little baskets” in Spanish) make a great alternative to traditional empanadas. They’re a bit quicker to put together, and they appeal to those who eat first with their eyes because they can see the filling. The classic combination of tomato, basil and mozzarella brings fresh, bright flavors to the plate, but you can use any number of , just as you would with empanadas. I particularly like canastitas for cheesy fillings, however, since you don’t have to worry about them exploding and leaking melted like empanadas tend to do. This amazing recipe I founded at http://www.hispanickitchen.com/ and I love it.
Yields 12 servings
12 empanada shells
3 small tomatoes, chopped
6 oz. mozzarella cheese, diced
10 basil leaves, chiffonade [thinly sliced]
kosher salt and freshly ground black pepper to taste