Empanadas are a family favorite in Sarah’s home and for good reason! The adaptable masa dough can be filled with a variety of ingredients to fit any palate. When fried, empanadas are less labor-intensive than the baked version and surprisingly easy to make once you’ve practiced the technique. Sarah will prepare two fillings — Chicken Tinga (chicken stewed in tomato chipotle sauce) and Black Beans and Cheese — and demonstrate how to mix, shape, fill and fry your empanadas.
Contains poultry, dairy, eggs and gluten.
About the instructor: Sarah worked in the restaurant industry for 10 years and has experience cooking as a personal chef, teaching cooking classes for kids and working in local farmers markets. Before becoming a mother, she spent time traveling through South and Central America, where she worked in several different restaurant kitchens, including staging at Pujol in Mexico City. With a bachelor's degree of Science in Nutrition and Culinary Arts from Bastyr University, and drawing on her Mexican heritage, Sarah has a love and foundation for whole foods cooking using local and seasonal ingredients while sticking to traditional methods and techniques.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Wednesday, October 7, 12:00 - 1:00 pmRegister for class