A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Empanadas + Pisco Sours
Thursday, December 3rd
3:00 PM - 4:30 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.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class…
If you are preparing the vegetable filling, dice the vegetables into small pieces. The pieces will need to be small enough so you can stuff the empanadas and wrap the dough around the filling.
Empanadas
15 pieces
Dough
500 grams (4 cups) flour
250 grams (1 cup) butter
17 grams (3 teaspoons) salt
65 grams (1/3 cup) sugar
160 milliliters (2/3 cup) water
1 egg
1 dash of milk
Cheese Filling
150 grams (5 1/2 ounces) mozzarella or any cheese which melts well
1 white onion
1/2 cup sliced green onions (scallions)
Salt
Dash of olive oil
Vegetable Filling
1/2 cup zucchini
1/2 an eggplant
1/2 head of broccoli
1/2 cup of bell pepper
3 cloves garlic
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 baking tray
Oven
Glassware for serving cocktails
Blender or cocktail shaker