Fried Cheese & Bean Empanadas
Sunday, March 21st
5:00 PM - 6:15 PM Pacific Time
Join our newest chef, 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
2 cups of cornflour, 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 water
1 cup of cold water
1 cup of shredded mozzarella cheese
1 (up 1 1/2 cups if more is preferred) of refried red or black beans, pre-cooked
Half small cabbage - could use more if preferred
Juice of one lime
2 cups of vegetable oil, for frying
1/2 teaspoon of salt
Cooking spray or oil
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 filling.
Mix the cheese and beans.
Make the dough.
Add the filling to the dough and fold into empanadas.
Fry the empanadas and fill with cabbage and lime juice. Enjoy!