A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

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Fried Empanadas

Thursday, August 26th
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.

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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.

Before class: please pre-cook beans.

Fried Empanadas
Makes 4 Empanadas

Empanadas

• 2 cups of corn flour, otherwise known as “masa harina” (look in the Hispanic section at the grocery store; the packaging will indicate for tortillas/tamales)

• 1 1/2 cups of hot water

• 1 cup of cold water

• 1 cup of shredded mozzarella cheese
  - vegan version: omit cheese or use vegan mozzarella

• 1 cup (up to 1 1/2 cups) 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:

1. Make the cabbage filling.

2. Mix the cheese and beans.

3. Make the dough.

4. Add the filling to the dough and fold into empanadas.

5. Fry the empanadas and fill with cabbage salad and lime juice. Enjoy!

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Check out more classes with Wendy in Costa Rica!

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