A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Empanadas + Pisco Sours
Wednesday, January 21st
1:00 PM - 2:30 PM Pacific Time
Join Chef Nacho from Peru and learn how to make savory Peruvian style empanadas from scratch. Top it all off with a delicious pisco sour!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Recipe kits will be provided for your empanadas.
Empanadas
15 pieces
Dough
500 grams (4 cups) flour + 1/4 cup for dusting the table
250 grams (1 cup) butter, room temperature
1/2 teaspoon salt
65 grams (1/3 cup) sugar
160 milliliters (2/3 cup) water
Cheese Filling (both types of filling will be made in class)
150 grams (5 1/2 ounces) mozzarella or any cheese which melts well
1/2 white onion (leave uncut for class)
50 g (1/2 cup) sliced green onions (scallions)
Salt
Dash of olive oil
Vegetable Filling
100g (1/2 cup) zucchini
1/2 cup eggplant
1/2 white onion (leave uncut for class)
1/2 cup broccoli
100 g (1/2 cup) of bell pepper
3 cloves garlic, minced
Salt
Egg Wash
1 egg
dash of milk
Pisco Sour
1-2 cocktails
3 ounces Pisco (or substitute Tequila)
1 ounce lime juice
1 ounce simple syrup
5 cubes ice
a few drops of Angostura bitters
2 egg whites
Equipment
Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 frying pan
1 bowl
1 rolling pin
1 circular cookie cutter or small bowl (diameter around 13cm or 5 in.)
1 baking tray
Oven
Glassware for serving cocktails
Blender or cocktail shaker