Every culture has some version of stuffed pastry — rich dough wrapped around something savory or sweet, baked or fried until golden and irresistible. In this hands-on class, we’ll explore how empanadas vary across the Americas while focusing on one versatile, buttery dough you can use again and again.
You’ll learn the fundamentals of whole wheat and…
Every culture has some version of stuffed pastry — rich dough wrapped around something savory or sweet, baked or fried until golden and irresistible. In this hands-on class, we’ll explore how empanadas vary across the Americas while focusing on one versatile, buttery dough you can use again and again.
You’ll learn the fundamentals of whole wheat and pastry-style crusts, building a go-to dough that’s perfect for riffing with seasonal or regional ingredients. Working in groups, we’ll prepare one savory filling (chorizo and potato) and one sweet filling (jam and cream cheese), then shape, crimp, and bake our empanadas together.
This class builds confidence in adapting recipes, working with whole grains, and getting creative with fillings — all while mastering a flaky dough you’ll feel ready to recreate at home.
What to Expect
- Practice mixing, shaping, and cooking empanadas by hand
- Two unique fillings: savory potato and chorizo, and sweet jam and cream cheese)
- A detailed recipe packet to take home
- Fresh empanadas to eat or take home at the end of class
- Soft drinks included; additional beverages available for purchase
Please let us know about any food allergies at checkout. This class includes wheat, and is vegetarian-friendly. We are not able to accommodate gluten-free allergies in our flour-filled teaching kitchen.
Who This Course Is For
Everyone is welcome—no experience needed! Especially great for:
- Home cooks looking to expand their repertoire of doughs
- Bakers who want to incorporate more local grain into their cooking
- Anyone curious about cultural traditions and hands-on kitchen techniques
What to Bring
- A hungry belly and a willingness to get your hands floury! Aprons, course materials, and ingredients are provided.
Recipes
- Empanada dough with Colorado-grown flours
- Chorizo and potato filling
- Jam and cream cheese filling
Meet Your Instructor
Ellyse Retana is a Midwesterner through and through–she loves to feed those around her and has worked on lots of farms! She brought her experience working in local food systems to Rebel Bread in her role as Bread Lead, and the bakery has since become keen supporters of sourcing sustainably and regionally grown grains.
At Rebel and at home, Ellyse loves cooking and sharing food that puts people and place first. She wants her friends to love what she's eating as much as she does because of where it’s from (hopefully somewhere close by–her garden, the farmers market, or our local mill) and the people behind it. Now you’re a friend too! See you soon!
