A Real Look at the 2025 Premium Empanada Class & Wine Tasting in BA

So, you’re walking through the streets of Palermo, and honestly, the whole area just has this amazing feel. By the way, I found myself hunting for an experience that felt a bit more hands-on than just another steak dinner, you know? That’s really how I stumbled upon the BA Premium Empanadas Cooking Class, which, as a matter of fact, also promised a wine tasting. It seemed like the perfect way to really get a taste of local culture. At the end of the day, making food yourself is a totally different way to connect with a place. I was sort of hoping to learn a genuine skill and not just watch a demonstration. You see, the idea of actually kneading dough and crafting my own dinner in Buenos Aires felt pretty much like a perfect plan for an evening. So, I went ahead and booked it, feeling just a little bit of excitement for what was to come.

First Impressions: A Warm Greeting in a Palermo Space

Okay, so finding the spot was surprisingly easy, and the moment I walked in, I felt very welcomed. The location wasn’t some cold, commercial kitchen; actually, it was more like being invited into someone’s really stylish and warm home kitchen. As a matter of fact, there were about eight of us in the group, which felt like a really good number, you know, not too crowded. Our host, a chef with a super friendly smile, greeted us right away. She offered us a drink to start, and naturally, it was a classic Argentine cocktail that just set the mood. Honestly, the atmosphere was immediately chatty and relaxed. We all kind of introduced ourselves, and it turned out to be a really nice mix of people from different corners of the globe. You could just tell this was going to be a fun, social kind of evening, not a stuffy, formal lesson at all.

You know, the chef told us, “In Argentina, food is basically a conversation, and the empanada is our favorite way to start talking.” That really stuck with me.

Getting Messy: Handling the Dough and Savory Fillings

Alright, so this was the part I was really looking forward to. We all washed our hands and gathered around this big wooden table, and the chef started showing us the basic components. You know, it all starts with the dough. She explained that a good empanada shell has to be just the right mix of flaky and strong, which sounds simple but really isn’t. Anyway, we got to mix our own ingredients and knead the dough ourselves, and frankly, my first attempt felt a little clumsy. But it was just so satisfying to work with my hands. Then, we moved on to the fillings, and seriously, the smells were just incredible. There was a traditional beef filling, rich with cumin and paprika, and also a creamy sweetcorn filling called *humita*, which I had never even heard of. The chef gave us the story behind each one, explaining how the recipes differ from one region of Argentina to another. Actually, it felt like a tiny history lesson mixed in with cooking, which was pretty cool. Read our full review: [BA Premium Empanadas Cooking Class & Wine Tasting in Palermo Full Review and Details]

The ‘Repulgue’ Challenge: Folding and Sealing Like a Local

So, once our fillings were ready, the next big task was actually forming the empanadas. Obviously, this is the most recognizable part, that signature braided edge called the *repulgue*. The chef made it look so incredibly easy, her fingers moving in a quick, practiced motion to create a perfect seal. Then, well, it was our turn. Let me tell you, my first few looked more or less like sad, lumpy pockets than the pretty pastries she was making. Everyone was sort of laughing at their own creations, and the chef was really encouraging, coming around to give tips. For instance, she showed me how to use just a little bit of water to help the seal stick. It’s that kind of hands-on help that makes a class like this so good. In the end, my empanadas were a little bit rustic-looking, you know, but they were *my* rustic-looking empanadas. And honestly, there’s a real sense of achievement in that.

A Sip of Argentina: The Malbec and Torrontés Tasting

Just as we were finishing up our folding, the chef started setting up for the wine tasting, which, frankly, was perfectly timed. Our empanadas went into the oven, and we all gathered again as she introduced us to two classic Argentine wines. First, there was a Torrontés, which is a white wine I wasn’t super familiar with. She described it as having these very floral and citrusy scents, which was spot on; it was really refreshing and light. Then, of course, came the Malbec, Argentina’s famous red. This one was so smooth and full of dark fruit flavors. The best part, though, was that she explained *why* these wines are paired with food. For example, she told us the bright acidity of the Torrontés would cut through the creaminess of the *humita* empanada. You know, learning little things like that makes drinking wine a lot more interesting. It wasn’t snobby at all; it was just really useful and interesting information.

The Final Reward: Enjoying Our Own Hand-Crafted Dinner

Okay, so finally, the moment of truth arrived. The chef pulled our trays of golden-brown empanadas from the oven, and honestly, the whole room just smelled heavenly. We all sat down at a big communal table, and our creations were served up hot and fresh. At the end of the day, there’s nothing quite like eating food you made yourself from scratch. The beef ones were so savory and juicy, and the corn ones were just slightly sweet and creamy; a really amazing contrast. And you know what? Pairing them with the wines we had just learned about really did make a difference. The Malbec was just perfect with the rich beef. Seriously, it was one of the most memorable meals I had in Buenos Aires, probably because of the effort and the good company. We all just sat there, eating and chatting, feeling pretty proud of ourselves. It was just a really wonderful, complete experience. See Prices, Availability & Reserve Now ([Reserve your Spot for the BA Empanada & Wine Class])

Here’s what you pretty much walk away with:

• You actually learn to make two classic types of empanada fillings from zero.
• There’s real hands-on practice for making dough and, more importantly, the *repulgue* fold.
• You get to sample and learn about two very representative Argentine wines, like Malbec and Torrontés.
• The whole thing is held in a really relaxed, friendly group setting which is just super nice.
• Of course, you get to eat your own delicious creations right out of the oven for dinner.