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Empanadas with Chimichurri Class

Chef Tucker
Cook time: 90 minutes
Servings: 2
Difficulty: Intermediate
Watch On-Demand Video

What you'll learn

  • Learn the art of cooking vegetables to achieve a smoky and charred flavor.
  • Master the preparation of a delectable chimichurri sauce.
  • Learn different folding techniques for the empanada wrappers.

Mise En Place

Knife
Chopping Board
Saute Pan
Wooden Spoon
Parchment Paper
Plastic Wrap
Pastry Brush
Spoon
Bowl
Blender
Sheet Tray

Shopping List

Jalapenos, 2x

Serrano, 1x

Poblanos, 2x

Onion, 1x

Garlic cloves, 2x

Canola oil, ½ cup

Balinese Truffle Salt, to taste

Corn, 1 ear

Fingerling potatoes, ½ lb

Cilantro, 1 bunch

Parsley, ½ bunch

Mint, ½ bunch

Red wine vinegar, ½ cup

Honey, 2 tbsp

Olive oil, ½ cup

Cotija cheese, 4 oz

Shredded jack & cheddar cheese, 5 oz

Empanada dough, 1 packet

Egg, 1x

Prep

  1. Preheat your oven to 450F.
  2. Stem the serrano and jalapeno. Slice the jalapeno in half and, optionally, remove the seeds from the jalapenos for a milder spice.
  3. On a parchment- or foil-lined sheet tray, place the poblanos, jalapenos y serrano.
  4. Cut the onion in half. Peel one half and add, cut side down, to the sheet tray. Smash the garlic cloves (amount depending on your heart’s desire) and add to the tray, leaving them in their skin. Drizzle with half the canola oil and a pinch of Balinese Truffle Salt. Pop into the oven and check periodically until everything is nice and charred.
  5. Meanwhile, cut the corn off the cob. Dice the remaining ½ onion. Dice the potatoes.
  6. Pick your herbs.
  7. Once the onion, garlic, jalapenos, and serrano are nice and browned and slightly charred in some places, remove from the oven. Return the poblanos to the oven to fully blister and char on all sides.

How to cook

  1. Chimi time! In your blender add: the roasted ½ onion, 1 garlic clove, 1 jalapeno, the serrano, cilantro, parsley, and mint. Add the red wine vinegar, two tablespoons of honey and a pinch of Balinese Truffle Salt. Blend, slowly drizzling in the olive oil, until the mixture is semi-smooth but still retains some texture.
  2. When the poblanos have fully blistered, transfer to a mixing bowl and cover tightly with plastic wrap. Let sit for about 15 minutes to steam.
  3. Turn your oven to 350F.
  4. Heat your saute pan on medium heat. Add 2 tablespoons of canola oil. Once hot, add the diced potatoes and onions. Once almost tender, add the corn and cook until tender. Transfer the mixture to a mixing bowl.
  5. Meanwhile, peel and cut the roasted poblanos into rajas, or strips. Chop the remaining jalapeno and garlic. Add to the bowl with the corn, then add in the cooked potatoes and onions. Add the cheeses. Season to taste.
  6. Start empanada assembly by adding a couple spoonfuls of filling to each wrapper. Learn different folding techniques from Chef Tuck! Egg wash the top for a nice browning.
  7. Re-line your sheet tray with parchment or foil and bake the first batch of empanadas at 350F until brown on the top. Serve your empanadas hot with your chimichurri on the side.
  8. Tuck Tip! Whatever you don’t want to cook today, you can freeze and bake at your convenience. This is great to make/freeze ahead of time for the holidays!

From the chef

Chef Tucker here! So stoked to bust out some beautiful empanadas with you in this on-demand class! We’re going to hand fold these beautiful, golden brown and delicious empanadas and serve them up with a chimichurri sauce like you’ve never had before!!

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