Laughing at how bad we are at shaping empanadas and crying because onion juice is in our eyes. Here are some photos from our adventures making empanadas de queso y verduras, (corn, vegetables, and cheese), empanadas de pino (meat, an olive, and a hard boiled egg), pebre (what people in the U.S. call “salsa”), and pan amasado (a type of bread):

Chopping veggies for the pebre

Shaping those empanadas

Our beautiful empanadas ready for the oven

More chopping and our wonderful teacher, Señora Sonia

Not going to lie, I’m not too big on the empanadas de pino. Empanadas de queso on the other hand…that’s a recipe I will be bringing back to the States with me. Happy eating, folks!

Location: Providencia, Santiago, Chile