Empanada Party
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.
Empanadas are the hand pies of the Americas, each one bursting with flavors and spices. In this hands-on class you will learn and form a bevy of both sweet and savory empanadas. Chef Annelies will teach you the secrets to creating the perfect dough, then you will hone the skill of filling and sealing these dough pockets through practicing a few different tasty techniques.
Bake three batches of flaky, golden pastries: one filled with oozing chorizo and cheese, the second filled with beet, fig, and olive picadillo. Top them with a creamy jalapeño chimichurri sauce! For a sweet ending, you'll nosh on Lime Blueberry Empanadas with Poppyseed Cream Cheese baked inside.
Your flaky pastry will bake until golden with one batch filled with oozing chorizo and cheese, and the other with a vegetarian beet, fig, and olive picadillo as the second savory hand pie filling. Then, Annelies will walk though making a creamy jalapeño chimichurri sauce to spoon over the top of them. For a sweet ending, you'll nosh on Lime Blueberry Empanadas with Poppyseed Cream Cheese baked inside.
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Empanada Dough
Choriqueso Empanadas
Fig, Olive + Beet Picadillo Empanada
Creamy Jalapeño Chimichurri
Lime Blueberry Compote with Sweetened Poppyseed Cream Cheese Empanadas
This menu contains the following common allergens: Egg, Soy, Tree Nuts, Dairy, Wheat. 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!
Annelies Zijderveld teaches with a California twist, bringing the brightness of Bay Area produce onto the plate. Proudly Mexican-Bolivian-Dutch American, she specializes in Mexican (including TexMex + CalMex) and Bolivian cooking classes and private classes. If you're looking to eat vegetarian/vegan, check out one of her eat more meatless cooking classes with ideas for omnivores and plant-based eaters. Author of Steeped: Recipes Infused with Tea, a Los Angeles Times notable book, she writes about food for epicurious, the Kitchn, Simply Recipes, EatingWell, and others.
