Empanada Making Class at Cuba Libre

A few weeks ago I had the fortune of attending an empanada making class at Cuba Libre Restaurant here in Orlando. The event was a blast, we stuffed our own empanadas with chicken, beef or cheese, supervised by Head Chef Jose Gonzalez. I even learned how to make those little ridge marks.

I found it to be fairly easy. As a matter of fact, Chef Gonzalez told me that empanada shells are actually sold in supermarkets, making it easier for everyone to make their own empanadas at home. Just stuff, close, brush on eggwash and bake.

We sampled flights of rum, learned to mix up mojitos and noshed on tropical plantain chips with pineapple guacamole, eggplant salad and black bean hummus.

The event was held to promote a month long celebration of the empanada. During the entire month of April, Cuba Libre will be offering the limited edition Lobster Empanada for $9.

Then on April 8th, National Empanada Day, Cuba Libre will be offering $1 empanadas between 5 and 7pm along with $5 mojitos and $4 sangrias, beer and wine.

On April 23rd, the general public has an opportunity to attend another empanada making class with Chef Gonzalez. A $50 ticket will get you into the class as well as complimentary mojitos, sample rum flights and enjoy homemade plantains with three signature dips. Get your ticket here. (This is not an affiliate link)

Perhaps my most favorite food of the preview night I attended was the guava and cream cheese empanadas we were served for dessert. And as a special treat, Cuba Libre has also generously allowed me to share their recipe for the Guava and Cream Cheese Empanada.

GUAVA AND CREAM CHEESE EMPANADA RECIPE

Created by Cuba Libre Restaurant & Rum Bar’s Concept Chef Guillermo Pernot

Ingredients:

1 sheet puff pastry

6 ounces Goya brand guava paste

12 ounces cream cheese

1 egg, beaten

Directions:

Cut the sheet of puff pastry into 12 equal squares. Place ½ ounce of guava paste and 1 ounce of cream cheese in the center of each square. Brush the edges of each square with beaten egg. Fold to close, and seal using the tines of a fork. Bake on parchment-lined baking sheet at 375 degrees for 10 minutes.

Enjoy and I hope to see you at Cuba Libre!

Cuba Libre website

*all pictures were provided to me by Cuba Libre restaurants