Every culture has their version of a pastry dish filled with meat, vegetables or other fillings. Samosa from India, beef patty from Jamaica, calzone from Italy, pasties from England, and the list goes on. One iconic meat-filled pastry is the empanada, which is ubiquitous in Spain, Latin America and other former Spanish colonies such as the Philippines. In this session, you will learn how to make flaky, tender crust and a savoury meat filling. Then master the techniques in rolling the crust, adding the filling, crimping/folding and finally baking to arrive at a golden brown empanada with glistening exterior and succulent filling. As a bonus, you will be making a zesty, citrus-y salsa that is a perfect compliment.