Class Description: Take a journey through South America with the empanada! Regional variations are focused on different doughs, fillings and cooking styles.
This class will cover the following:
- Empanadas Mendocinas (Argentina) - Baked Milk dough, ground beef green olive & hardboiled egg
- Pastel de Queijo (Brazil) - Cheese & Ham, Fried Pastry Dough
- Corn Flour Empanada (Columbia/Venezuela) - Chicken, Potato & Onion
- Empanadas de Viento (Ecuador) - Fried Cheese with Cinnamon & Sugar