The Empanada Workshop: Savory, Sweet & Folded
Join us for a high-energy workshop dedicated to the art of the empanada! In this class, we’ll move beyond the basics, teaching you how to create a versatile, golden crust from scratch and a variety of fillings that balance global flavors with traditional roots. You’ll learn the secrets to professional-grade fillings—ensuring they stay juicy inside without making the pastry soggy—and master the various folding techniques used to distinguish different flavors. Whether you’re looking for a rustic dinner idea or a sophisticated party appetizer, this class will give you the skills to “fold” like a pro.
The Menu: 5 Artisan Empanadas
1. Traditional Argentinian Beef The gold standard of the empanada world. We’ll combine savory ground beef with sautéed onions, hard-boiled eggs, green olives, and a touch of cumin for a deep, authentic flavor profile.
2. Shredded Chicken & Roasted Poblano A succulent, zesty filling using slow-cooked shredded chicken thighs folded with mild roasted poblano peppers and melted Monterey Jack cheese for a subtle kick.
3. Classic Smoked Ham & Gruyère A sophisticated take on a familiar favorite. We’ll use high-quality smoked ham and nutty, melted Gruyère cheese to create a rich, comforting pocket that’s a guaranteed crowd-pleaser.
4. Whipped Goat Cheese & Balsamic Fig The “Luxury Tier” entry for the evening. We’ll pair the tang of whipped goat cheese with the deep sweetness of balsamic-marinated figs and a hint of fresh thyme for an elegant, gourmet bite.
5. Dulce de Leche & Toasted Sea Salt A decadent, sweet finish. We’ll learn how to properly seal thick, caramel-like dulce de leche inside our pastry to prevent leaking, finishing each empanada with a dusting of cinnamon sugar and a pinch of sea salt.
What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will work with other students in groups of 4, sharing workstations and equipment.
- Classes are 2 hours, unless otherwise noted above
- Hands-on classes are limited to 12-16 students
- You will be standing, cooking and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back
- 2 glasses of red or white wine with dinner
Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.