The Empanada Workshop – Cultural Tour
The origins of the empanada are unclear, but it seems likely that they first appeared in Argentina in the kitchens of immigrants from northern Spain, where the dish forbearer was a larger, double-crusted pie, cut into slices. Join Chef Yary in this hands-on class and discover the differences of empanadas from around the world with a variety of doughs, shapes, fillings and cooking techniques.
In this class you will make and enjoy:
From Spain – Empanada Gallega: Baked tuna pie made of seasoned dough that surrounds Spanish bonito
From Argentina – Empanadas Mendocinas: Traditional beef empanadas baked with onions, chorizo, potato, spices, olives and hard-boiled egg
From Cuba – Chipotle Chicken Empanada: Pan-fried empanadas with roasted peppers, mushrooms, Swiss cheese and avocado dip