This class has sold out. If you were hoping to attend, please watch the calendar for future classes with Isidora Diaz after she returns from her travels.
Chilean food writer and cook Isidora Diaz will share her country’s take on this Latin specialty as well as her own family’s heirloom empanada dough recipe during this hands-on class. The 2.5-hour class will cover three empanada variations: a traditional recipe filled with a beef stew; the Napolitana, a cheese-and-sausage concoction popular in Chilean bakeries; and a fried, sweet dessert empanada with a gooey, decadent filling. Isidora will demonstrate several empanada shapes and folding techniques, and will also teach attendees how to make a delicious traditional Chilean dobladita bread using leftover dough. Plan to feast on empanadas at the end of class and go home with leftover empanadas, recipes for dough and fillings, and lots of ideas to create your own empanada fillings at home.
This class is BYOB, and Isidora suggests Chilean red wine as the traditional pairing for empanadas.