Most cultures have their own version of a dish that features meat or cheese wrapped in dough; whether it’s pierogi, dumplings, or ravioli. Latin America’s answer is the empanada! In this class, you will learn how to make meat empanadas as well as your own dough. Students are welcome to cook along with the online demo so they can enjoy a homemade meal after class.
- 2 c. all-purpose flour + a little bowl with extra
- cold tap water
- canola, corn, or vegetable oil (for the crust and for frying)
- a rolling pin (a wine bottle works in a pinch!)
- a fork
- a frying pan
- a baking sheet
For the filling (picadillo) you will need:
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 yellow onion, minced
- 1 lb. ground beef
- 1⁄2 c. green olives with pimentos, chopped
- 1⁄2 c. raisins
- 1 small can tomato sauce
- 1 Tbsp. cumin
To make the filling ahead of time:
1. Heat olive oil in a skillet over medium heat (don’t start anything in cold oil).
2. Add onion and garlic, stir and cook until soft.
3. Add ground beef to the skillet and break up with a spoon, cook and stir until cooked through.
4. Stir in olives, raisins, tomato sauce, and cumin until completely combined.
5. Cover and allow to simmer until raisins are soft, about 5 minutes.
Please note: While the filling recipe provided includes beef, you can fill with anything you have on hand: roasted chicken, butternut squash, fruit, etc. Feel free to make this ahead of time, or you can prepare it during class. The filling should be cool to work with, so if you make it during class you will want to fill your empanadas later.
This class is appropriate for ages 14+.
This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.
Live subtitles will be available upon request during this class. If you prefer a sign language interpreter, please fill out our contact form. Please also let us know if you have any preferences (seating, vision access, etc).
About the teacher:
Christin Ortiz has been working in restaurants since she was 19. Starting in the front of the house, she realized early on she preferred the back of the house. Having worked in different kitchens, she is most proficient in Italian and Hispanic cuisine. Most recently Christin ran the food program at Joe Bean Roastery, where she focused the menu on her Latin-American heritage. She loves sharing her passion for food, and wants everyone to be able to cook the food they crave!
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