Puerto Rican Empanadillas

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

Empanada and dumpling fans, rejoice! We're taking a trip to Puerto Rico and frying up batches of empanadillas! We're excited to host a new instructor in our classroom, Ansarys Andino, who is eager to share her passion for Puerto Rican cuisine. Empanadillas are a popular handheld food for everyone who is hungry and on the go! In Puerto Rico, you can find them at panaderias or kiosks specializing in frituras (fried foods). In NYC, you'll find empanadillas at Puerto Rican restaurants and bodegas. Not only are they portable meals for busy people, but empanadillas are also popular appetizers at parties and celebrations. 

You'll learn how to make the dough from scratch, using pasta rollers to achieve a uniform thickness that will provide consistent results. While the dough is key to a flaky crust, we can't forget about the fillings! All of the fillings feature spices essential to Puerto Rican cuisine. You'll learn two sautéed fillings: a traditional one with beef and a modern one featuring mushrooms and a touch of umami. The third filling features chicken, which can be susceptible to being a bit dry. However, Ansarys designed this filling to be succulent and full of flavor! With Ansarys's support, you'll practice filling, shaping, crimping, and frying. To accompany the empanadillas, you'll make the classic condiment, MayoKetchup, a must-have for fried foods and more in Puerto Rico. Plus a seasonal salad with a tangy-sweet dressing to round out the meal.

Puerto Rican-style empanadas are hard to find in the Bay, so if you've never had a chance to try this, we hope you'll join! Everyone is welcome in this class, regardless of your familiarity with Puerto Rican cuisine. Let's cook together! 

MENU

Empanadilla de Pollo Guisado—Delicious braised chicken thighs with Puerto Rican spice blends.

Empanadillas de Carne—Seasoned beef using Puerto Rican spice blends that incorporate the culture and flavors we use at home.

Empanadillas de Seta y Sofrito—Sautéed mushrooms using sofrito, a Puerto Rican cooking staple, and tamari for an umami kick! 

Spring Salad with Tamarind Dressing and Yucca Chips—A simple green salad turned tropical with a tangy tamarind dressing, fried cassava chips, sweet peppers, and tomato.

MayoKetchup—An iconic sauce for the empanadillas

This menu contains the following common allergens: Eggs, Wheat, Soy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Ansarys Andino is a passionate Puerto Rican pastry chef and culinary educator from the Bronx, New York. With deep roots in Puerto Rican heritage, Ansarys has dedicated their life to preserving and sharing the richness of Puerto Rican cuisine, especially within the diaspora community. A skilled pastry chef with a deep love for traditional flavors and cooking techniques, Ansarys has spent over six years as a chef instructor, inspiring students through both sweet and savory Puerto Rican dishes. Their work centers on honoring cultural traditions while empowering the next generation to keep the spirit and flavors of Puerto Rico alive through food.

_{Image by Marcos Garzo from Pixabay}