Fried Cheese & Bean Empanadas
Sunday, October 17th
3:00 PM - 4:30 PM Pacific Time
Join Wendy from Costa Rica and learn how to make cheese and bean empanadas. Great for breakfast, lunch, or dinner!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Fried Cheese and Bean Empanadas
Makes 4 Empanadas
Empanadas
Dough
2 cups of corn flour, otherwise known as “masa harina” - look in the Hispanic section at the grocery store; packaging will indicate for tortillas/tamales
1 1/2 cups of hot (not boiling) water ~ 90 F
1 teaspoon of salt
2 teaspoons baking powder
1 cup of cold water
Filling & Cabbage Salad
1 cup of shredded mozzarella cheese - use vegan cheese for vegan option
1 cup of refried red or black beans, pre-cooked - can use up to 1 1/2 cups if more is preferred
Half of a small cabbage - could use more if preferred
3 tablespoons white vinegar
Juice of one lime
Salt to taste
2 cups of vegetable oil, for frying
Cooking spray or oil
Optional additions:
Black pepper
Chopped tomatoes
Cilantro
Shredded carrots
Equipment
Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 large mixing bowl
1 gallon ziplock bag split along the seams
1 cutting board
1 medium-size pan
1 cooking spoon
1 spatula
1 knife
General Steps:
Make the cabbage salad.
Make the empanada filling.
Make the empanada dough and roll.
Add the filling to the dough and fold into empanadas.
Fry the empanadas and fill with cabbage salad. Enjoy!